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Influence of modified potato starch on gelation properties of myofibrillar protein.
Influence of modified potato starch on gelation properties of myofibrillar protein.
2020
Zhou Fengchao
Lin Guorong
Wang XiuMei
Zhang Lifen
Lin Dahe
Lin ShouKai
Chen Weijiao
Keywords:
Myofibril
Potato starch
Water content
Starch
Food science
water holding capacity
Chemistry
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