Development of emulsion gel as fat replacer in chicken meat emulsion for the production of reduced-fat meat products
In recent years, reduced-fat meat products have surged in popularity as they are healthier compared to meat products with animal fats. Animal fat gives good quality characteristics to meat products but it is associated with noncommunicable diseases. Structured oils made from emulsion gels have g...
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| Format: | Thesis |
| Language: | en |
| Published: |
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/122693/1/122693.pdf http://psasir.upm.edu.my/id/eprint/122693/ http://ethesis.upm.edu.my/id/eprint/18633 |
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