Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
- Álvarez, D.
- Barbut, S.
ISSN: 0309-1740
Année de publication: 2013
Volumen: 94
Número: 3
Pages: 320-327
Type: Article
ISSN: 0309-1740
Année de publication: 2013
Volumen: 94
Número: 3
Pages: 320-327
Type: Article