Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations - Concepedia

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Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

71

Citations

33

References

2009

Year

Gema Nieto, M. Castillo, Youling L. Xiong, D. Álvarez, F. A. Payne, María Dolores Garrido

Food ChemistryNutritionFood ColloidDifferent Fat ConcentrationsAlcalase-hydrolyzed Potato ProteinsBiochemistryFood AnalysisFood ProcessingMeat EmulsionsEmulsionHealth Sciences

References

	Year	Citations

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