Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Publikation: Forskning - peer reviewTidsskriftartikel

DOI

OriginalsprogEngelsk
TidsskriftMeat Science
Vol/bind133
Sider (fra-til)159-165
Antal sider7
ISSN0309-1740
DOI
StatusUdgivet - 3 jul. 2017

    Emneord

  • fiber enrichment, fat replacement, water-binding capacity, low-field NMR T2 relaxation, chitosan, Carboxymethyl cellulose

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