Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
about
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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2014年学术文章
@zh
2014年学术文章
@zh-cn
2014年学术文章
@zh-hans
2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
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2014年學術文章
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name
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@en
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@nl
type
label
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@en
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@nl
prefLabel
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@en
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@nl
P2093
P2860
P356
P1476
Emulsion stability, thermo-rhe ...... otein isolate and carrageenan.
@en
P2093
Guang-hong Zhou
Wan-gang Zhang
Xue-qin Gao
P2860
P304
P356
10.1002/JSFA.7023
P407
P577
2014-11-27T00:00:00Z