Curdlan Properties for Application in Fat Mimetics for Meat Products
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15727.x/fullpdf
Reference22 articles.
1. 21 CFR 172-Food additives permitted for direct addition to food for human consumption: Curdlan;Anonymous.;Federal Register,1996
2. Viscosity and Consistency
3. Steady shear rheology and fluid mechanics of four semi-solid foods;Dervisoglu;J. Food Sci,1986
4. Ultrastructure of low-fat ground beef patties with added whey protein concentrate;El-Magoli;Food Hydrocoll,1995
5. Effects of curdlan on the rheological properties and gelling process of meat gels under a model system using minced pork;Funami;J. Jpn. Soc. Food Sci. Technol,1996
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