Water retention of non-water-soluble Gracilaria Lemaneiformis polysaccharides in pork sausage

被引：0
|
作者：
Du, Jia-Jia [1 ]
Liu, An-Jun [1 ]
Zheng, Jie [1 ]
Song, Xiao-Di [1 ]
Wang, Zi-Jian [1 ]
Hu, Ying-Na [1 ]
机构：
[1] Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 04期
关键词：
Acidic polysaccharides - Dehydration rates - Gracilaria lemaneiformis - Microscopic structures - Pork sausages - Quality characteristic - Texture characteristics - Water holding capacity;
D O I：
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摘要：
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页码：176 / 180
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