Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins
Crossref DOI link: https://doi.org/10.1007/s13197-018-3208-9
Published Online: 2018-07-10
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tong, Qunyi
Chen, Long
Wang, Weijun
Zhang, Zipei
Yu, Xueping
Ren, Fei
Text and Data Mining valid from 2018-07-10
Article History
Revised: 1 May 2018
Accepted: 9 May 2018
First Online: 10 July 2018