Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters

Autor:	Chuanai Cao, Dongxue Yuan, Baohua Kong, Qian Chen, Junjie He, Qian Liu
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 129:107637
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a11504a3873a2f136ec77999c6514ab6 https://doi.org/10.1016/j.foodhyd.2022.107637 Zobrazit plný text záznamu Full Text from ScienceDirect