Publication | Closed Access
Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum
95
Citations
35
References
2011
Year
Food ChemistryLocust Bean GumFood PhysicHigh PressureAlternative Protein SourceProtein EngineeringFood ProcessingMeat ScienceFood TechnologyBiomolecular EngineeringHealth Sciences
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