Combination of kappa-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
Release time:2024-01-01Hits:
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Impact Factor:
3.031
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD AND BIOPROCESS TECHNOLOGY
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Co-author:
高雪琴,康壮丽,张万刚,李玉品,周光宏
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Correspondence Author:
Wangang Zhang
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Document Code:
sp7zrqxvyujje1f6s4s0bnag8hbv7icy
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Volume:
8
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Issue:
7
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Page Number:
1524-1531
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Translation or Not:
no
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Date of Publication:
2015-01-01
