Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05220-3.pdf
Reference31 articles.
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4. Álvarez D, Barbut S (2013) Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci 94(3):320–327. https://doi.org/10.1016/j.meatsci.2013.02.011
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