Effect of Okara on Textural, Color and Rheological Properties of Pork Meat Gels
Chang, Tong, Wang, Chenjie, Wang, Shuilian, Shi, Liu, Yang, Hong, Cui, MinVolume:
37
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12096
Date:
October, 2014
File:
PDF, 572 KB
english, 2014