Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
| Autor: | Zhu, Ning, Zang, Mingwu, Wang, Shouwei, Zhang, Shunliang, Zhao, Bing, Liu, Meng, Li, Su, Wu, Qianrong, Liu, Bowen, Zhao, Yan, Qiao, Xiaoling |
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| Zdroj: | In Food Chemistry 15 December 2022 397 |
| Databáze: | ScienceDirect |
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