Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel
Objective: To investigate the effect of calcium, magnesium and potassium salts on the properties of coix seed starch-myofibrillar protein (CSS-MP) composite gel with low sodium content. Methods: Based on the results of previous research, the effects of partial substitution of NaCl by CaCl2, MgCl2 or...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-002.pdf |