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Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values.
- Source :
- CyTA: Journal of Food; 2016, Vol. 14 Issue 4, p547-554, 8p
- Publication Year :
- 2016
-
Abstract
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Details
- Language :
- English
- ISSN :
- 19476337
- Volume :
- 14
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- CyTA: Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- 117972633
- Full Text :
- https://doi.org/10.1080/19476337.2016.1172261