Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions
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Title
Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions
Authors
Keywords
Low fat, High fat, Emulsions, Guar/xanthan gum, Oxidative stability
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 6, Pages 2876-2886
Publisher
Springer Nature
Online
2016-06-20
DOI
10.1007/s13197-016-2270-4
References
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