Effect of rice flour with different characteristics on textural properties of heat-induced fish meat gels from walleye pollock (Theragra chalcogramma) without preheating
Effect of rice flour with different characteristics on textural properties of heat-induced fish meat gels from walleye pollock (Theragra chalcogramma) without preheating
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不同特性米粉对不预热明太鱼肉凝胶质构特性的影响
DOI：
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发表时间：
2014
影响因子：
0.6
通讯作者：
Ryota Mabuchi
中科院分区：
文献类型：
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作者：
Shota Tanimoto;Minami Ueno;Ryota Mabuchi
