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Effect of Rice–based Fat Substitute on Gelation of Myofibrillar Proteins
by Yuling Yang, Yuan You, Xiaobei Peng, Yinji Chen and Yun Ma
Journal of Food and Nutrition Research. 2015, 3(3), 152-156. DOI: 10.12691/jfnr-3-3-4
Pub. Date: March 09, 2015Views: 24090Downloads: 22886Citations: 1
myofibrillar proteins fat substitute gelation gel properties
Abstract Full Text PDF (300 KB) Full Text HTML Full Text ePUB (310 KB)
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