Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties

被引：0
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作者：
Gan, Lu-Jing [1 ]
You, Qian [2 ]
Luo, Yimin [2 ]
Ye, Yanting [1 ]
Lei, Lei [1 ]
Deng, Zeyuan [3 ]
Rong, Han [2 ]
机构：
[1] Research and Development Department, Guangzhou Nansha Mingzhu Agricultural Development Co. LTD, Guangzhou,51462, China
[2] Department of Food Science and Engineering, School of Materials and Environment, Beijing Institute of Technology, Zhuhai, Zhuhai,519088, China
[3] State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang,330047, China
来源：
LWT | 2022年 / 165卷
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