Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Abstract This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water;...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Nature
2020-03-01
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| Colección: | Food Science of Animal Resources |
| Materias: | |
| Acceso en línea: | https://doi.org/10.5851/kosfa.2020.e11 |
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