Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.

Kang, Zhuang-Li; Lu, Fei; Li, Yan-Ping; Wang, Chun-Yan.

Afiliação

Kang ZL; Henan Institute of Science and Technology, Xinxiang, People's Republic of China.
Lu F; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 People's Republic of China.
Li YP; Henan Institute of Science and Technology, Xinxiang, People's Republic of China.
Wang CY; Henan Institute of Science and Technology, Xinxiang, People's Republic of China.

J Food Sci Technol ; 58(8): 3243-3249, 2021 Aug.

Article em En | MEDLINE | ID: mdl-34294987