Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter
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DOI: 10.3390/foods11172623
Abstract: The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation… read more here.
Keywords: addition; pork batter; water; lower fat ... See more keywords