Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality
Chenmin Zheng, Na Cai, Chunchun Huang, Yufan Huang, Jinmei Zou, Guoguang Zhang, Peng Fei
Topics & Concepts
PectinChemistryFood scienceLysineBiochemistryChromatographyAmino acidBiochemical Analysis and Sensing TechniquesPolysaccharides and Plant Cell WallsProteins in Food Systems