Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein
KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2
FOOD SCIENCE . 2010, (7): 75 -80 .  DOI: 10.7506/spkx1002-6300-201007017