Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9060702