Improved Quality of Chicken Blood Tofu by Addition of Guar Bean Gum and Konjac Gum Combined with Ultrasonic Treatment
WANG Xin, HUANG Jin, WU Yujie, LU Fangyun, LI Qian, ZHOU Ting, ZOU Ye, WANG Daoying, XU Weimin
FOOD SCIENCE . 2021, (23): 145 -151 .  DOI: 10.7506/spkx1002-6630-20201015-131