友善列印 - Lin HT, Huang LH, Tsai JS, Sung WC (2024) Effect of whey protein isolate and soy protein isolate on textural properties and syneresis of frozen traditional Chinese hot pot egg sausage gels.Gels.

Lin HT, Huang LH, Tsai JS, Sung WC (2024) Effect of whey protein isolate and soy protein isolate on textural properties and syneresis of frozen traditional Chinese hot pot egg sausage gels.Gels.

作者: 林泓廷

發表年度: 2024

著作類別: 期刊論文

著作名稱: Lin HT, Huang LH, Tsai JS, Sung WC (2024) Effect of whey protein isolate and soy protein isolate on textural properties and syneresis of frozen traditional Chinese hot pot egg sausage gels.Gels.