Influences of modified potato starches on emulsifying properties ofmyofibrillar protein

doi:10.13995/j.cnki.11-1802/ts.019516

ZHOU Fengchao, WANG Xiumei, LIN Guorong, LIN Shoukai, LIN Dahe, ZHANG Lifen

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 74-80.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 74-80. DOI: 10.13995/j.cnki.11-1802/ts.019516

Influences of modified potato starches on emulsifying properties ofmyofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 74-80 https://doi.org/10.13995/j.cnki.11-1802/ts.019516

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Received	Published
2018-12-03	2019-05-15
Issue Date
2019-06-06

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