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Effects of pH and sodium chloride on the gelling properties of a protein concentrate obtained from jumbo squid mantle ( Dosidicus gigas )
Dihort-García, G., Tolano-Villaverde, I. J., Ezquerra-Brauer, J. M., Ocaño-Higuera, V. M., Ramírez de León, J. A., Torres-Arreola, W., Marquez-Rios, E.Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2015.1021930
Date:
June, 2015
File:
PDF, 10.56 MB
english, 2015