Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin
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DOI: 10.1016/j.foodhyd.2019.06.013
Abstract: Abstract The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and… read more here.
Keywords: myosin; corn starch; resistant corn; breast myosin ... See more keywords