Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

  1. Álvarez, D.
  2. Barbut, S.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2013

Volume: 94

Issue: 3

Pages: 320-327

Type: Article

DOI: 10.1016/J.MEATSCI.2013.02.011 GOOGLE SCHOLAR
Data source: Scopus