Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions
- 期刊名称LWT - Food Science and Technology
- 作者Felisberto, Mária Herminia Ferrari; Galvão, Maria Teresa Esteves Lopes; Picone, Carolina Siqueira Franco; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues
- 卷第60卷
- 期第1期
- 印刷ISSN0023-6438
- 文件大小1904.75KB
- 发表时间2015-01
- DOI10.1016/j.lwt.2014.08.004
- 页码148-155
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