Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions
Kim, Hyun-Wook, Lee, Yong Jae, Kim, Yuan H. BradVolume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2221-0
Date:
June, 2016
File:
PDF, 419 KB
english, 2016