Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

✍ Scribed by Jian Sun; Xue Li; Xinglian Xu; Guanghong Zhou

• Book ID: 111406827
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 424 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02094.x