Li, Ke <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1745-4603 
<br/><br/><label>Standard No.: </label>10.1111/jtxs.12379  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Color<br/>Cooking--methods<br/>Diet, Fat-Restricted<br/>Fat Substitutes<br/>Fatty Acids<br/>Food Handling<br/>Meat Products--analysis<br/>Polysaccharides, Bacterial--chemistry<br/>Rheology<br/>Swine<br/>Temperature<br/>Water--chemistry