Effect of gluten protein on quality properties of heat-induced gel of chicken

LI Shasha; JI Hongfang; ZHANG Lingwen; HAN Xiping; CHEN Fusheng; MA Hanjun; WU Tianci; WANG Yibiao

doi:10.13995/j.cnki.11-1802/ts.022254

LI Shasha, JI Hongfang, ZHANG Lingwen, HAN Xiping, CHEN Fusheng, MA Hanjun, WU Tianci, WANG Yibiao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 142-147.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 142-147. DOI: 10.13995/j.cnki.11-1802/ts.022254

Effect of gluten protein on quality properties of heat-induced gel of chicken

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 142-147 https://doi.org/10.13995/j.cnki.11-1802/ts.022254

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Received	Published
2019-09-12	2020-04-15
Issue Date
2020-05-19

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