Physico‐chemical, orosensory, and microstructural...

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International Journal of Food Science & Technology 2019 / 08

Physico‐chemical, orosensory, and microstructural properties of meat products containing rye bran, pea fiber or a combination of the two

Kehlet, Ursula, Christensen, Lars Bager, Raben, Anne, Aaslyng, Margit D.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14326
Date:
August, 2019
File:
PDF, 297 KB
english, 2019
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