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Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8581579/ https://www.ncbi.nlm.nih.gov/pubmed/34741835 http://dx.doi.org/10.1016/j.ultsonch.2021.105821 |