HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface
| Autor: | Yang, Hui-Juan, Han, Min-Yi, Wang, Hai-feng, Cao, Guang-tian, Tao, Fei, Xu, Xing-Lian, Zhou, Guang-Hong, Shen, Qing |
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| Zdroj: | In LWT February 2021 137 |
| Databáze: | ScienceDirect |
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