Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)
| Autor: | Saengsuk, Nachomkamon, Laohakunjit, Natta, Sanporkha, Promluck, Kaisangsri, Nattapon, Selamassakul, Orrapun, Ratanakhanokchai, Khanok, Uthairatanakij, Apiradee, Waeonukul, Rattiya |
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| Zdroj: | In Food Chemistry 1 November 2022 393 |
| Databáze: | ScienceDirect |
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