Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development
The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentra...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2020-07-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-62-4-533 |