Effect of gellan gum on functional properties of low-fat chicken meat batters.
Li, Ke
Effect of gellan gum on functional properties of low-fat chicken meat batters. [electronic resource] - Journal of texture studies 04 2019 - 131-138 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1745-4603
10.1111/jtxs.12379 doi
Animals
Chickens
Color
Cooking--methods
Diet, Fat-Restricted
Fat Substitutes
Fatty Acids
Food Handling
Meat Products--analysis
Polysaccharides, Bacterial--chemistry
Rheology
Swine
Temperature
Water--chemistry
Effect of gellan gum on functional properties of low-fat chicken meat batters. [electronic resource] - Journal of texture studies 04 2019 - 131-138 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1745-4603
10.1111/jtxs.12379 doi
Animals
Chickens
Color
Cooking--methods
Diet, Fat-Restricted
Fat Substitutes
Fatty Acids
Food Handling
Meat Products--analysis
Polysaccharides, Bacterial--chemistry
Rheology
Swine
Temperature
Water--chemistry