Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review

Author:

Kaur RamandeepORCID,Sharma Minaxi

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference158 articles.

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2. β-Glucan as a food ingredient;Ahmad;Biopolymers for Food Design,2018

3. β-Glucan: A valuable functional ingredient in foods;Ahmad;Critical Reviews in Food Science and Nutrition,2012

4. Mushroom as a potential source of prebiotics: A review;Aida;Trends in Food Science & Technology,2009

5. Effect of starch type and its modifications on the physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktaş;Meat Science,2006

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