Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Title
Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 361-367
Publisher
Elsevier BV
Online
2017-09-09
DOI
10.1016/j.lwt.2017.09.009

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