Open AccessIncorporation of ?-Glucans and Microcrystalline Cellulose in Meat Emulsions
Author(s) -
S. M. Vasquez Mejia,
Alícia de Francisco,
B. M. Bohrer
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.059
Subject(s) - microcrystalline cellulose , food science , starch , dietary fiber , fiber , glycemic index , chemistry , ingredient , emulsion , glycemic , materials science , cellulose , microbiology and biotechnology , biochemistry , organic chemistry , insulin , biology