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Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

Sun, Jie; Yin, Guoyou; Chen, Jie; Li, Pengpeng
  • 期刊名称International Journal of Food Properties
  • 作者Sun, Jie; Yin, Guoyou; Chen, Jie; Li, Pengpeng
  • 卷第22卷
  • 期第1期
  • 印刷ISSN1094-2912
  • 电子ISSN1532-2386
  • 文件大小2239.24KB
  • 发表时间2019-01-01
  • DOI10.1080/10942912.2019.1705482
  • 页码2047-2056
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