Open AccessIncorporation of ?-Glucans in Meat Emulsions through Modeling Systems
Author(s) -
S. M. Vasquez Mejia,
Alícia de Francisco,
Pedro Luiz Manique Barreto,
Christopher Selvam Damian,
André Wüst Zibetti,
Héctor Suárez Mahecha,
B. M. Bohrer
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.060
Subject(s) - food science , emulsion , ingredient , syneresis , chemistry , lean meat , carrageenan , fiber , starch , mathematics , biochemistry , organic chemistry