Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage
containing various levels of curdlan
Chang Hoon Lee (Lee CH), Koo Bok Chin (Chin KB)
Asian-Australas J Anim Sci. 2019;32(1):144-151. Published online 2018 Nov 28 DOI: https://doi.org/10.5713/ajas.18.0585
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