Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters

Author： Barbut S.   Somboonpanyakul P.   Quinton M.   Smith A.  

Publisher： Taylor & Francis Ltd

ISSN： 1466-1799

Source： British Poultry Science, Vol.50, Iss.1, 2009-01, pp. : 83-94

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