High pressure treatment was combined with microbial เอนไซม์ทรานกลูตามิเนส to enhance the binding properties, textural parameters, microstructure,and color in low - fat and low - salt chicken gels
High pressure treatment was combined with microbial เอนไซม์ทรานกลูตามิเนส to enhance the bindingproperties, textural parameters, microstructure,and color in low - fat and low - salt chickengels