Gelation of a combination of insect and pork proteins as...

Food Research International 2020 / 11 Vol. 137

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

Scholliers, Jana, Steen, Liselot, Fraeye, Ilse
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109703
Date:
November, 2020
File:
PDF, 2.66 MB
2020
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