Effect of pH on the Dynamic Rheological Properties of Chicken Breast Salt-Soluble Proteins During Heat-Induced Gelation
Open Access
- 1 December 1990
- journal article
- Published by Elsevier in Poultry Science
- Vol. 69 (12) , 2220-2227
- https://doi.org/10.3382/ps.0692220
Abstract
No abstract availableKeywords
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