Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems. [electronic resource]
Producer: 20181115Description: 210-218 p. digitalISSN:- 1873-4138
- 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
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Publication Type: Comparative Study; Journal Article
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