(PDF) Gelling Properties of Myofibrillar Protein–soy

Gelling Properties of Myofibrillar Protein–soy Protein and K-Carrageenan Composite as Affected by Various Salt Levels

International Journal of Food Properties - United States

doi 10.1080/10942912.2019.1705482

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Date

January 1, 2019

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Informa UK Limited

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