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Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteri...
সংরক্ষণ করুন:
| প্রকাশিত: | Korean J Food Sci Anim Resour |
|---|---|
| প্রধান লেখক: | , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Korean Society for Food Science of Animal Resources
2016
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5243958/ https://ncbi.nlm.nih.gov/pubmed/28115885 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.6.744 |
| ট্যাগগুলো: |
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