Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics
Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable su...
Gorde:
| Egile Nagusiak: | , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2025-02-01
|
| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/14/4/692 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|