Textural Characteristics of Gels Prepared from Pig Blood Protein with Chitosan Hydrolyzates and with Some Polysaccharides
碩士 === 東海大學 === 食品科學系 === 87 === Pig blood was centrifuged to separate the plasma and blood cell . Blood cell was decolorized by treatment with sodium pectate and gave globin that was then modified by heating and treating with pectin . Both the plasma and modified globin were spray dried ....
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85717353329539030384 |