Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates (Englisch)
- Neue Suche nach: Saengsuk, Nachomkamon
- Neue Suche nach: Barbut, Shai
- Neue Suche nach: Laohakunjit, Natta
- Neue Suche nach: Saengsuk, Nachomkamon
- Neue Suche nach: Barbut, Shai
- Neue Suche nach: Laohakunjit, Natta
In:
International Journal of Food Science & Technology
;
59
, 1
;
197-207
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates
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Beteiligte:
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Erschienen in:International Journal of Food Science & Technology ; 59, 1 ; 197-207
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Verlag:
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Erscheinungsdatum:01.01.2024
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Format / Umfang:207 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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