Effect of Synergistic Induction of Transglutaminase and Magnesium Chloride on Gelling Properties of Cold-pressed Soy Flour
WANG Fengqiujie, YANG Xinxin, GU Xuelian, LUAN Binyu, HUANG Yuyang, ZHU Ying, ZHU Xiuqing
FOOD SCIENCE . 2022, (16): 169 -176 .  DOI: 10.7506/spkx1002-6630-20210806-081