Diao, Jingjing, Heilongjiang Bayi Agricultural University, China

• Int. J. of Food Processing Technology Vol. 2 No. 2 (2015) - Articles
  The Effectiveness of Konjac Flour on the Physicochemical and Rheological Properties of the Myofibrillar Proteins of the Common Carp (Cyprinus Carpio)
  Abstract  PDF