Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions - Concepedia

Concepedia

Publication | Open Access

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

DOI Full Paper Access

44

Citations

62

References

2016

Year

Sajad A. Rather, F.A. Masoodi, Rehana Akhter, Jahangir A. Rather, Adil Gani, Sajad Mohd Wani, Altaf Hussain Malik

Journal of Food Science and Technology

Food ChemistryEmulsionPartial Fat ReplacerFood EngineeringFood ProcessingMeat EmulsionsFood TechnologyGuar–xanthan Gum MixtureHealth Sciences

References

	Year	Citations

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