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

被引：0

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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