Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products
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Title
Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products
Authors
Keywords
Nanofibrillated cellulose, Meat products, Functional ingredients, Polyphosphates, Emulsion stability, Water-holding capacity
Journal
Food and Bioprocess Technology
Volume 11, Issue 7, Pages 1393-1401
Publisher
Springer Nature
Online
2018-05-13
DOI
10.1007/s11947-018-2104-7
References
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