Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system-Reference-Cited by-同舟云学术

Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system

Published:2004-11 Issue:3 Volume:68 Page:419-430
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Morin L.A,Temelli F,McMullen L

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Interactions in protein/polysaccharide/calcium gels;Bernal;Journal of Food Science,1987

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