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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
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; oil, wate...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7057042/ https://ncbi.nlm.nih.gov/pubmed/32161921 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e11 |
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