IONIC INTERACTIONS IN ALGIN/CALCIUM/ MYOFIBRILLAR PROTEIN GELS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00376.x/fullpdf
Reference30 articles.
1. EFFECT OF HOT PROCESSING ON THE PROPERTIES OF RESTRUCTURED BEEF WITH ALGIN/CALCIUM BINDERS
2. Interactions in Protein/Polysaccharide/Calcium Gels
3. Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
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