魔芋葡甘聚糖-大豆分离蛋白-辣椒红色素复合有色凝胶的制备及其性能研究 / Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 47(15):213-219
- Subject
魔芋葡甘聚糖 大豆分离蛋白 辣椒红色素 复合有色凝胶 微观结构 - Language
- Chinese
- ISSN
- 0253-990X