Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14309.x/fullpdf
Reference25 articles.
1. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.
2. Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate
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