Heat-induced Gelation Properties of Salt-Soluble Muscle Proteins as Affected by Non-Meat Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15789.x/fullpdf
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4. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of Croaker surimi;Burgarella;J. Food Sci.,1985a
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