Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion.
| Autor: | Özer, Cem Okan1 (AUTHOR) cemokanozer@gmail.com, Çelegen, Şeyma1 (AUTHOR) |
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| Zdroj: | Journal of Food Processing & Preservation. Aug2021, Vol. 45 Issue 8, p1-11. 11p. |
| Databáze: | Business Source Ultimate |
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