The effects of grass carp skin gelatin and whey protein...

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Journal of Aquatic Food Product Technology 2017 / 03

The effects of grass carp skin gelatin and whey protein interactions on rheological and textural properties and nanostructure

Cai, Luyun, Leng, Liping, Li, Jianrong, Chen, Xiaoqiang, Regenstein, Joe M., Li, Xiuxia, Lv, Yanfang
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Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2017.1302030
Date:
March, 2017
File:
PDF, 1.08 MB
english, 2017
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