The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield,...

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Detalles Bibliográficos
Autores principales: Zhu, Xueshen, Tan, Beibei, Li, Ke, Liu, Shaohua, Gu, Ying, Xia, Tianlan, Bai, Yun, Wang, Peng, Wang, Renlei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180532/
https://www.ncbi.nlm.nih.gov/pubmed/35681371
http://dx.doi.org/10.3390/foods11111620

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180532/
https://www.ncbi.nlm.nih.gov/pubmed/35681371
http://dx.doi.org/10.3390/foods11111620

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