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Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The re...
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| Publicado no: | PLoS One |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7244152/ https://ncbi.nlm.nih.gov/pubmed/32442194 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0233447 |
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