Effects of guar gum as a fat substitute in low fat meat...

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Journal of Food Processing and Preservation 2017 / 02

Effects of guar gum as a fat substitute in low fat meat emulsions

Rather, Sajad A., Masoodi, F. A., Akhter, Rehana, Rather, Jahangir A., Amin, Furheen
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13249
Date:
February, 2017
File:
PDF, 409 KB
english, 2017
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