Gelling characteristics of lentil proteins and their contribution to a porcine myofibrillar system
G. P. Hong, J. P. D. Wanasundara, M. T. Nickerson and P. J. Shand
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Gelling characteristics of lentil proteins and their contribution to a porcine myofibrillar system
G. P. Hong, J. P. D. Wanasundara, M. T. Nickerson and P. J. Shand