Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan
Release time:2024-01-01Hits:
-
Impact Factor:
2.212
-
Affiliation of Author(s):
食品科技学院
-
Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
-
Co-author:
高雪琴,张万刚,周光宏
-
Correspondence Author:
Wangang Zhang
-
Document Code:
8d91dt47j1rfc1u7fabx1vfc9v4l7x5m
-
Volume:
95
-
Issue:
14
-
Page Number:
2832-2837
-
Translation or Not:
no
-
Date of Publication:
2015-01-01
