利用功能助剂提高大豆浓缩蛋白凝胶性的研究
Soybean Science & Technology(2010)
Abstract
试验采用一种简单的凝胶强度测定方法比较几种常用蛋白类增稠剂的凝胶性能,为生产单位和使用单位筛选增稠剂及蛋白食品选择增稠剂提供一定的参考。
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Key words
Soybean concentration protein,Gelation capacity,Functional agent
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