Publication | Closed Access

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Meat PackagingBiomanufacturingAnimal NutritionMeat PattiesAlternative Protein SourceFood EngineeringFood ProcessingAnimal Fat ReplacerMeat QualityMeat ScienceFood TechnologyFood SafetyHydroxypropyl Methylcellulose OleogelHealth Sciences