机译:改性淀粉对不同温度处理的阿拉斯加鳕鱼糜凝胶特性的影响
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Ningbo Univ, Dept Food Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China;
Ocean Univ China, Sch Food Sci & Engn, Qingdao 266003, Peoples R China;
Modified starch; Alaska Pollock surimi; Gel properties; High temperature treatment;
机译:魔芋葡甘露聚糖脱乙酰对120℃高温阿拉斯加波洛克鱼糜凝胶的影响
机译:高温(≥100℃)对阿拉斯加波洛克鱼(Theragra chalcogramma)鱼糜凝胶的影响
机译:微波加热对热诱导的阿拉斯加花瓣胶质性质的影响(&斜体> Theagra Chalcogramma& /斜体>)surimi
机译:银鲤鱼糜的凝胶特性:热处理和大豆分离蛋白对鱼糜凝胶的影响
机译:月桂叶精油对冷冻保存的鲑鱼和亚麻籽油营养的阿拉斯加鳕鱼鱼糜的理化性质的影响。
机译:确定不同的高温处理对阿拉斯加鳕鱼鱼糜质地和香气特性的影响
机译:不同高温治疗对阿拉斯加灵芝菌根纹理和香气特征的影响