Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions-Reference-Cited by-同舟云学术

Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Published:2015-01 Issue:1 Volume:60 Page:148-155
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Felisberto Mária Herminia Ferrari,Galvão Maria Teresa Esteves Lopes,Picone Carolina Siqueira Franco,Cunha Rosiane Lopes,Pollonio Marise Aparecida Rodrigues

Publisher

Elsevier BV

Subject

Food Science

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