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Innovative beef protein co-products to substitute gelatine ..:
Le Foll, Rozenn
;
Nau, Françoise
;
Hamon, Pascaline
...
LWT. 198 (2024) - p. 115945 , 2024
Link:
https://doi.org/10.1016/j.lwt.2024.115945
RT Journal T1
Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2024.115945&Exemplar=1&LAN=DE A1 Le Foll, Rozenn A1 Nau, Françoise A1 Hamon, Pascaline A1 Guérin-Dubiard, Catherine A1 Lambert, Xavier A1 Deglaire, Amélie A1 Lechevalier, Valérie PB Elsevier BV YR 2024 SN 0023-6438 JF LWT VO 198 SP 115945 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2024.115945 DO https://doi.org/10.1016/j.lwt.2024.115945 SF ELIB - SuUB Bremen
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