Publication Date
10-28-2015
First Page
11
Last Page
15
DOI
10.13652/j.issn.1003-5788.2015.05.003
Recommended Citation
Yuhui, LIN; Pengpeng, LI; Zhiyong, HE; Fang, QIN; Shengfang, WU; and Jie, CHEN
(2015)
"Effect of xanthan on gelling properties of myofibrillar protein-soy protein composite with various salt levels,"
Food and Machinery: Vol. 31:
Iss.
5, Article 3.
DOI: 10.13652/j.issn.1003-5788.2015.05.003
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/3
References
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