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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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| 發表在: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395953544016 |
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