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机译:鱼肉和鱼骨添加对优化炒零食的营养价值,纹理和微观结构的影响
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
Wuhan Acad Agr Sci Fisheries Res Inst Wuhan 430207 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Hubei Peoples R China;
China Univ Geo Sci Sch Environm Studies Wuhan 430074 Hubei Peoples R China;
Univ Punjab Inst Agr Sci Quid i Azam Campus Lahore 54590 Pakistan;
Bioavailable calcium; microstructure; response surface methodology; snacks;
机译:鱼肉和鱼骨的添加对优化油炸小吃的营养价值,质地和微结构的影响
机译:红鱼肉类炒零食的物理化学,纹理和感官质量特征评价
机译:基于鱼肉的油炸零食中蛋白质蛋白质乳化剂对水化学性质,微观结构,水分布及体外消化率的影响
机译:消费者接受用鱼骨零食的鱼饼营养丰富的营养富集
机译:盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为,质地和微结构的影响。
机译:在相关观测中使用响应面方法优化空气油炸过程条件用于使用响应面方法进行健康鱼零点
机译:酵母鱼肉的温度依赖性粘弹性变化特征及酵母蛋白质等对鱼粮的影响