Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter
The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of <i>Oudemansiella raphanipies</i> powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/17/2623 |