Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, __carrageenan, and plant protein hydrolysates

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dc.contributor.authorNachomkamon Saengsuk
dc.contributor.authorShai Barbut
dc.contributor.authorNatta Laohakunjit
dc.date.accessioned2025-07-21T06:10:07Z
dc.date.issued2023-10-23
dc.identifier.doi10.1111/ijfs.16794
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12920
dc.subjectChewiness
dc.subjectBromelain
dc.subjectTexture (cosmology)
dc.subjectPea protein
dc.subjectCarrageenan
dc.subject.classificationPineapple and bromelain studies
dc.titleTexture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, __carrageenan, and plant protein hydrolysates
dc.typeArticle

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