Skip to main content
Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

Fig. 3

Paraffin section of composite MP gels with modified starch and dietary fiber. C: The control; D0.5: MP with 0.5% modified starch; D1.0: MP with 1.0% modified starch; D1.5: MP with 1.5% modified starch; D2.0: MP with 2.0% modified starch; M0.5: MP with 0.5% dietary fiber; M1.0: MP with 1.0% dietary fiber; M1.5: MP with 1.5% dietary fiber; M2.0: MP with 2.0% dietary fiber

Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us