Oil-in water vegetable emulsions with oat bran as meat raw material replacers: Compositional, technological and structural approach
This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II.
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Main Authors: | , , , |
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Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2023
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Subjects: | Oat bran, Olive oil, Oil–in–water emulsion, Bioactive compounds, Meat replacer, Technological properties, |
Online Access: | http://hdl.handle.net/10261/334630 |
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