Effects of calcium ion on gel properties and gelation of...

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Food Chemistry 2018 / 10

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Zhou, Yige, Yang, Hongshun
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.10.110
Date:
October, 2018
File:
PDF, 960 KB
english, 2018
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