Rheological Characteristics and Quality Optimization of Low-Fat Salad Dressing Based on Egg White Protein Microparticles
CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun
FOOD SCIENCE . 2024, (14): 43 -50 .  DOI: 10.7506/spkx1002-6630-20231023-183