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    Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan

    Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan by Putthapong Phumsombat, Nachomkamon Saengsuk, Natta Laohakunjit, Orrapun Selamassakul, Chanikan Sonklin, Phawinee Srinuan

    Published 2025-06-01
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