Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality

作者：Chenmin Zheng, Na Cai, Chunchun Huang, Yufan Huang, Jinmei Zou, Guoguang Zhang, Peng Fei · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113371 · 被引用次数：10 · 研究领域：Biochemical Analysis and Sensing Techniques、Polysaccharides and Plant Cell Walls、Proteins in Food Systems