Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm
| Autor: | Yao, Yingning, Lin, Zhixiong, Zhang, Yi, Zheng, Baodong, Zeng, Hongliang |
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| Zdroj: | In Food Hydrocolloids March 2025 160 Part 1 |
| Databáze: | ScienceDirect |
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