Use of bacterial cellulose as a fat replacer in emulsified meat products: review
Author:
Affiliation:
1. Universidade Federal Fluminense, Brasil
2. Embrapa Agroindústria de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference81 articles.
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3. Efecto de la composición y el de procesado sobre las propiedades tecnológicas y ópticas de las emulsiones cárnicas;Álvarez D.;Anales de Veterinaria de Murcia,2007
4. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers;Alves L. A. A. S.;Meat Science,2016
5. The optimization of bacterial cellulose production and its applications: a review;Andriani D.;Cellulose,2020
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