Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|22-5142|14|2832-2837

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.22-5142, Iss.14, 2015-11, pp. : 2832-2837

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