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Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure /

Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure / Gina Villamonte ... [et al.].

YS2015 M12

Subjects--Local Terms:
High-pressure processing.
Myofibrillar proteins.
Proteins structure.
Xanthan gum.

Call Number: ARTICLE (Eng)

Source: Journal of Food Science 80 (3) 2015 : C522-C531 0022-1147

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