doi.org/10.1016/j.foodhyd.2018.05.046

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

..., Anjun Liu
16
Food Hydrocolloids12.40
Volume: 84, Pages: 1 - 8
Published: May 25, 2018
Paper Fields
Paper Details
Title
Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase
DOI
doi.org/10.1016/j.foodhyd.2018.05.046
Published Date
May 25, 2018
Journal
Food Hydrocolloids
Volume
84
Pages
1 - 8
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