Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters

Autor:	Bohrer, B.M., Izadifar, M., Barbut, S.
Zdroj:	In Meat Science January 2023 195
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect