Exploring the gelation potentials of chicken heart batter: From by-product to product

Mingxia Li1, Langye Jiang1, Zonglin Guo1

  • 1Guangdong Provincial Key Laboratory of Food Quality and Safety, National-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, PR China.

Food Chemistry
|December 17, 2024
PubMed

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