Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork
This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan (KGM)-zein composite gels. The effects of adding different levels (20%, 40%, 60%, and 80%) of frozen-thawed composite gels with different ratios between KGM and zein (8:1, 2:1, 1:2, and 1:...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-05-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-013.pdf |
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