Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties
Author:
Funder
National Research Foundation of Korea
Publisher
Elsevier BV
Subject
Food Science
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5. Different sized wheat bran fibers as fat mimetic in biscuits: Its effects on dough rheology and biscuit quality;Erinc;Journal of Food Science and Technology,2018
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