Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying
FOOD SCIENCE
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2022, (3): 92
-99
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DOI: 10.7506/spkx1002-6630-20201214-169
