Influence of Gums and Soy Protein on the Characteristics of Myofibrillar Proteins in a Low-Fat Emulsion Model System
碩士 === 靜宜大學 === 食品營養學系 === 86 === The effects of the incorporation of carrageenan (CA), sodium alginate (AL)and soy protein isolate (SPI) in comparison with the control (CONT) on the textural and physicochemical properties of low-fat (15%) meat emulsions heatedto various internal temperat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36843144770851794337 |