Open AccessEffect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters
Author(s) -
Valerii Sukmanov,
Ma HanJun,
Yanping Li
Publication year - 2019
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2019-8-2-8
Subject(s) - water holding capacity , soy protein , food science , texture (cosmology) , protein isolate , chemistry , computer science , artificial intelligence , image (mathematics)