Effect of different non-meat protein pre-emulsions on rheological properties and protein structure of myofibrillar protein composite gels
M. G. Wu, W. M. Fang, Y. Q. Yin and Q. F. Ge
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of different non-meat protein pre-emulsions on rheological properties and protein structure of myofibrillar protein composite gels
M. G. Wu, W. M. Fang, Y. Q. Yin and Q. F. Ge