Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breast
Published: 10-07-2019| Version 1 | DOI: 10.17632/xktm82s2zb.1
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Description
data on dynamic light scattering (DLS), texture analyzer (TA), Fourier transform infrared spectroscopy (FTIR), Raman spectrometer (RS), low field nuclear magnetic resonance (LF-NMR), and scanning electron microscope (SEM).