Thermal gelling properties and mechanism of porcine...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 9

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Feng, Meiqin, Pan, Lihua, Yang, Xue, Sun, Jian, Xu, Xinglian, Zhou, Guanghong
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.09.009
Date:
September, 2017
File:
PDF, 10.18 MB
english, 2017
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