Enhancement of the Textural and Gel Properties of...

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‐hua
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14595
Date:
April, 2019
File:
PDF, 779 KB
english, 2019
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