UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES-Reference-Cited by-同舟云学术

UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES

Published:2010-02 Issue:1 Volume:41 Page:62-74
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:

Author:

RITZOULIS C.,PETRIDIS D.,DERLIKIS EM.,FYTIANOS K.,ASTERIOU P.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2009.00213.x/fullpdf

Reference16 articles.

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2. Food oral processing - a review;CHEN;Food Hydrocolloids,2009

3. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat;CREHAN;Meat Sci.,2000

4. Creamy Perception II: In model soups;DAGET;J. Texture Studies,1991

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