TY  - GEN
AU  - Li,Ke
AU  - Liu,Jiu-Ya
AU  - Fu,Lei
AU  - Li,Wen-Jie
AU  - Zhao,Ying-Ying
AU  - Bai,Yan-Hong
AU  - Kang,Zhuang-Li
TI  - Effect of gellan gum on functional properties of low-fat chicken meat batters
SN  - 1745-4603
PY  - 2020///0429
KW  - Animals
KW  - Chickens
KW  - Color
KW  - Cooking
KW  - methods
KW  - Diet, Fat-Restricted
KW  - Fat Substitutes
KW  - Fatty Acids
KW  - Food Handling
KW  - Meat Products
KW  - analysis
KW  - Polysaccharides, Bacterial
KW  - chemistry
KW  - Rheology
KW  - Swine
KW  - Temperature
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/jtxs.12379
ER  -