Partial fat replacement in liver pâté using canola oil organogel
Author:
Funder
Ontario Ministry of Agriculture, Food and Rural Affairs
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. Processing categories of meat products;Barbut;The Science of Poultry and Meat Processing,2015
2. Using canola oil organogels as fat replacement in liver pâté;Barbut;Journal of Food Science,2019
3. Potential use of organogels to replace animal fat in comminuted meat products;Barbut;Meat Science,2016
4. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability;Bilska;Journal of the Science of Food and Agriculture,2018
5. Evaluation of konjac blends and soy protein isolate as fat replacements in low‐fat bologna;Chin;Journal of Food Science,2000
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