Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

Published 2009 View Full Article

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Title
Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 4, Pages E207-E217
Publisher
Wiley
Online
2009-04-15
DOI
10.1111/j.1750-3841.2009.01140.x

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