Oil-in water vegetable emulsions with oat bran as meat raw material replacers: Compositional, technological and structural approach

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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Bibliographic Details
Main Authors: Herrero, Ana M., Merino-Álvarez, Esther, Muñoz-González, Irene, Ruiz-Capillas, Claudia
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2023
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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http://hdl.handle.net/10261/334630

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