Publication | Closed Access
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
137
Citations
53
References
2010
Year
Food ChemistryRice Bran FiberHeat-induced GelAnimal NutritionModel SystemProtein EngineeringFood EngineeringFood ProcessingMeat QualityMeat ScienceFood TechnologyHealth Sciences
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