Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels

Publication date: Available online 9 January 2018 Source:Food Structure Author(s): Tomohito Iwasaki, Yasuyuki Masuda, Yasuhiro Hasegawa, Naoyuki MaedaGraphical abstract
Source: Food Structure - Category: Food Science Source Type: research
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