Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

标题
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
作者
关键词
Meatball, Xanthan, Guar, Carrageenan, Locust bean, Quality characteristics
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 5, Pages 936-942
出版商
Springer Nature
发表日期
2011-11-17
DOI
10.1007/s13197-011-0588-5

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