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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 94

Zenbakia: 3

Orrialdeak: 320-327

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2013.02.011 GOOGLE SCHOLAR
Datuen iturria: Scopus