Publication | Closed Access
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast
73
Citations
52
References
2019
Year
Biopolymer GelEngineeringMyofibrillar ProteinsAlternative Protein SourceProtein EngineeringBiomedical EngineeringProtein RefoldingUltrafine Comminution TreatmentPoultry Science
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