The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristic...
The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter
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English
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In this study, the effect of fat replacement by multiple emulsion, aloe gel, and pea pod fibers (PPDF) on the properties of low‐fat goat meat batter was evaluated. Results showed that the addition of PPDF led to a significant (p < .05) decrease in the cooking losses (%) and shrinkage (%) with an increase (p < .05) in the emulsion stability of low‐f...
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Full title
The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter
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TN_cdi_crossref_primary_10_1111_jfpp_15298
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_15298
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15298
