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Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study.
- Source :
-
Food Chemistry . Dec2013, Vol. 141 Issue 4, p3688-3694. 7p. - Publication Year :
- 2013
-
Abstract
- Highlights: [•] Polysaccharide gels as oil bulking agents were used as fat replacer in meat batter. [•] Lipid and protein structure were examined by Raman spectroscopy. [•] Structural characteristics could be associated with technological properties. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 141
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 89998833
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.06.043