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    Effects of Arabic Gum and Guar Gum, Polysaccharides with Different Viscosity, on the Emulsifying Properties of Myofibrillar Protein

    Effects of Arabic Gum and Guar Gum, Polysaccharides with Different Viscosity, on the Emulsifying Properties of Myofibrillar Protein by MIAO Yuyan, CAO Yan, LI Jingzhi, WU Mangang, WANG Qingling, GE Qingfeng, YU Hai

    Published 2023-03-01
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