Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)

Published 2012 View Full Article

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Title
Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 2, Pages 511-518
Publisher
Elsevier BV
Online
2012-09-07
DOI
10.1016/j.lwt.2012.08.018

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