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Effect of Nostoc commune on gelation and rheological properties of chicken breast meat batters.
Effect of Nostoc commune on gelation and rheological properties of chicken breast meat batters.
2021
Li Ningning
Li Zhao
Zhao Sheng-ming
Ma Hanjun
Zhang Wenzhen
Kang Zhuangli
Zhu Mingming
Wang Zhengrong
He Hongju
Keywords:
Rheology
water holding capacity
Chemistry
Food additive
Water content
Food science
Texture (crystalline)
Nostoc commune
chicken breast
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