Effects of pea protein on co-gel properties of salt-soluble proteins in beef

doi:10.13995/j.cnki.11-1802/ts.018733

JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, CHEN Fusheng, MA Hanjun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 89-95.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 89-95. DOI: 10.13995/j.cnki.11-1802/ts.018733

Effects of pea protein on co-gel properties of salt-soluble proteins in beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 89-95 https://doi.org/10.13995/j.cnki.11-1802/ts.018733

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Received	Published
2018-09-10	2019-05-15
Issue Date
2019-06-06

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