Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2724-2729

  Lopez Diaz J A ^a   Rodriguez Romero A ^b   Hernandez Santoyo A ^b   Sotelo Mundo, R R ^a   Calderon De La Barca A M ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Aggregation; Glycinin; Myosin; Pale soft exudative; helix

Indexed keywords

EID: 0348218931     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05795.x     Document Type: Article

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