Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
Crossref DOI link: https://doi.org/10.1007/s11947-015-1516-x
Published Online: 2015-04-14
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gao, Xue-qin
Kang, Zhuang-li
Zhang, Wan-gang
Li, Yu-pin
Zhou, Guang-hong
Text and Data Mining valid from 2015-04-14