Effects of low fat addition on chicken myofibrillar protein gelation properties
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DOI: 10.1016/j.foodhyd.2018.11.044
Abstract: Abstract This work aims to study the effects of low fat addition (0.05%–0.25%) on chicken myofibrillar protein (MP) gel properties and ultrastructure. The changes in sulfhydryl, surface hydrophobicity and sodium dodecyl sulfate polyacrylamide gel electrophoresis… read more here.
Keywords: effects low; addition; addition chicken; fat addition ... See more keywords