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Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels
Calcium‐enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater w...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448378/ https://ncbi.nlm.nih.gov/pubmed/28572966 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.456 |
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