Increasing water holding capacity of muscle foods: Protein isolate effect
Protein isolates made from low quality muscle foods can be an efficient method to increase the water holding capacity of muscle foods. Increased water holding capacity may improve the sensory values of muscle foods after cooking. Protein isolates from various sources can be utilized to add value and...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2007
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3254954 |