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《Science and Technology of Food Industry》 2007-09
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影响香菇鸡肉丸品质特性因素的探讨

In this paper the effects of added mushroom,starch,soybean protein,carrgeenan and cooking condition on the quality property of the chicken pill were studied by sensory test and texture property analysis.The results were as follows: ingredient of the mushroom chicken pill was mushroom 15%,starch 4%,soybean protein 4%,carrgeenan 0.4%.The optimal cooking condition was 90℃15min.
【CateGory Index】: TS251.55
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