Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems.

Vasquez Mejia, Sandra M

Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems. [electronic resource] - Meat science Sep 2018 - 210-218 p. digital

Publication Type: Comparative Study; Journal Article

1873-4138

10.1016/j.meatsci.2018.05.007 doi


Algorithms
Animals
Brazil
Carrageenan--chemistry
Cattle
Chemical Phenomena
Cooking
Dietary Fiber--analysis
Emulsions
Food Storage
Hardness
Humans
Mastication
Meat Products--analysis
Microscopy, Electron, Scanning
Models, Biological
Nutritive Value
Pigments, Biological
Refrigeration
Starch--chemistry
Water--analysis
beta-Glucans--chemistry