Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Published 2019 View Full Article

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Title
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
Authors
Keywords
Carrageenan, Ethylcellulose, Fat replace, Hydrogelled emulsion, Meat emulsion, Organogel
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-27
DOI
10.1016/j.foodres.2019.03.056

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