Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), d...

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Detalles Bibliográficos
Autores principales: Widyastuti, Eny Sri, Rosyidi, Djalal, Radiati, Lilik Eka, Purwadi, Purwadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416160/
https://www.ncbi.nlm.nih.gov/pubmed/32803185
http://dx.doi.org/10.5187/jast.2020.62.4.533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416160/
https://www.ncbi.nlm.nih.gov/pubmed/32803185
http://dx.doi.org/10.5187/jast.2020.62.4.533

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