Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
Author:
Funder
Ministerio de Economía y Competitividad
PROCARSE
INPROCARSA
Publisher
Elsevier BV
Subject
Food Science
Reference47 articles.
1. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes;Alejandre;Meat Science,2017
2. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016
3. Determination of moisture content. 950.46;AOAC,2002
4. Crude protein in meat. 981.10;AOAC,2002
5. Ash of meat. 920.153;AOAC,2002
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