Meat exudates were collected from massaged cured porcine M semimembranosis using a model massaging unit. Exudates were used to observe changes in gelation properties of test exudates containing carrageenans and whey protein concentrate (WPC) and carrageenan blends. Three carrageenan powders iota (i)
✦ LIBER ✦
Dissolution of whey protein concentrate gels in alkali
✍ Scribed by Ruben Mercadé-Prieto; Xiao Dong Chen
- Publisher
- American Institute of Chemical Engineers
- Year
- 2006
- Tongue
- English
- Weight
- 288 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0001-1541
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