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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Anim Resour |
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| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Korean Society for Food Science of Animal Resources
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7057038/ https://ncbi.nlm.nih.gov/pubmed/32161920 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e10 |
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