Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

  1. Perez-Santaescolastica, C.
  2. Goemaere, O.
  3. Hanskens, J.
  4. Lorenzo, J.M.
  5. Fraeye, I.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Argitalpen urtea: 2020

Alea: 55

Zenbakia: 3

Orrialdeak: 970-977

Mota: Artikulua

DOI: 10.1111/IJFS.14354 GOOGLE SCHOLAR
Datuen iturria: Scopus