The effects of calcium chloride on the gel properties of...

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Food Hydrocolloids 2016 / 9

The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

Pan, Teng, Guo, Huiyuan, Li, Yuan, Song, Junhong, Ren, Fazheng
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.09.026
Date:
September, 2016
File:
PDF, 17.31 MB
english, 2016
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