Open AccessEffect on instrumental texture, expressible moisture and oxidative rancidity when oleogel was employed as fat replacer in cooked sausages
Author(s) -
Octavio Toledo,
Dora Centurión Hidalgo,
Marina Fragoso
Publication year - 2016
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2016v10n1/toledo
Subject(s) - food science , moisture , cooked meat , texture (cosmology) , chemistry , computer science , computer vision , organic chemistry , image (mathematics)