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Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels
Jiang, Shuai, Cao, Chuan‐ai, Xia, Xiu‐fang, Liu, Qian, Kong, Bao‐huaLanguage:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14595
Date:
April, 2019
File:
PDF, 779 KB
english, 2019