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Effect of HHP, Enzymes and Gelatin on Physicochemical Factors of Gels Made by Using Protein Isolated from Common Cricket (Acheta domesticus)

Pietro Urbina | Cuauhtemoc Marin | Teresa Sanz | Dolores Rodrigo | Antonio Martinez


Bibliographic information
Publisher
Multidisciplinary Digital Publishing Institute
Pagination
p.-
Other Subjects
High hydrostatic pressure; High protein food; Cricket protein
Language
English
Note
Source Identifier: oai:mdpi.com:1999-4907/12/4/485/; . setSpec: Article;
Type
Journal Article

2021-02-15
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