Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters

doi:10.13995/j.cnki.11-1802/ts.024420

LI Ke, LI Yan, LIU Junya, ZHAO Yingying, LIU Xiao, ZHAO Weidong, BAI Yanhong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 9-14.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 9-14. DOI: 10.13995/j.cnki.11-1802/ts.024420

Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 9-14 https://doi.org/10.13995/j.cnki.11-1802/ts.024420

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Received	Revised	Published
2020-05-10	2020-06-08	2020-10-25
Issue Date
2020-11-12

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