Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4557|38|4|248-255

ISSN: 0146-9428

Source: JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.4, 2015-08, pp. : 248-255

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Abstract