Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters
OBJECTIVE: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 33(2020), 7 vom: 02. Juli, Seite 1180-1190
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| 1. Verfasser: |
Li, Ke
(VerfasserIn) |
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| Weitere Verfasser: |
Liu, Jun-Ya,
Fu, Lei,
Zhao, Ying-Ying,
Zhu, He,
Zhang, Yan-Yan,
Zhang, Hua,
Bai, Yan-Hong |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Bamboo Shoot Dietary Fiber
Gel Property
Meat Batter
Microstructure
Water Distribution |
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