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Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids
This study explored the impact of reduced-fat meat emulsion with pre-emulsified duck skin and hydrocolloids on physicochemical properties such as cooking loss, emulsion stability, apparent viscosity, protein solubility, and texture profile analysis. Six different reduced-fat meat emulsions were prod...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7925752/ https://ncbi.nlm.nih.gov/pubmed/33746252 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04633-w |
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