Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer.
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| Title: | Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer. |
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| Authors: | Kumar, Yogesh1 yogeshsomvanshi@rediffmail.com, Tyagi, S. K.1, Vishwakarma, R. K.1, Kalia, Anu2 |
| Source: | International Journal of Food Properties. 2017 Supplement, Vol. 20, pS1132-S1144. 13p. 3 Black and White Photographs, 3 Charts, 3 Graphs. |
| Database: | Hospitality & Tourism Complete |
| ISSN: | 10942912 |
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| DOI: | 10.1080/10942912.2017.1336721 |
