Effects of chickpea protein isolate on gelation quality of pork meat batters with reduced salt concentrations

LI Junguang; CHEN Yuhao; WANG Dengshun; LI Ke; DU Manting; BAI Yanhong

doi:10.13995/j.cnki.11-1802/ts.021814

LI Junguang, CHEN Yuhao, WANG Dengshun, LI Ke, DU Manting, BAI Yanhong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 143-148.

PDF(2171 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 143-148. DOI: 10.13995/j.cnki.11-1802/ts.021814

Effects of chickpea protein isolate on gelation quality of pork meat batters with reduced salt concentrations

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 143-148 https://doi.org/10.13995/j.cnki.11-1802/ts.021814

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2171 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-07-29	2020-01-15
Issue Date
2020-03-27

Please choose a citation manager

Content to export