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Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness,...

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書目詳細資料
發表在:Ciência e Tecnologia de Alimentos
Main Authors: Zhuang Li KANG, Dong-yang ZHU, Bin LI, Han-Jun MA, Zhao-Jun SONG
格式: Artigo
語言:Inglês
出版: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
主題:
LF
Pre
NMR
在線閱讀:https://www.redalyc.org/articulo.oa?id=395953544016
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