Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage
Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sau...
| Main Authors: | , , , , , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
MDPI AG
2022-10-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/11/20/3192 |