Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters

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DOI:10.1111/jtxs.12746
作者：Yu Liu,?Liu Yang,?Shengming Zhao,?Yanyan Zhao,?Zhuangli Kang,?Mingming Zhu,?Hongju He,?Hanjun Ma
文献类型：期刊论文
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Wiley

Abstract：The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0–0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution,

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