Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
To explore the effects of different proportions (1%, 2%, 4%) of chickpea protein isolate (CPI) on the gel quality of salt-reduced big bone chicken meatballs. The texture properties, color, water distribution, rheological properties and microstructure of salt-reduced big bone chicken meatballs in dif...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010210 |
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