Stabilization of meat suspensions by organogelation: A rheological approach

European Journal of Lipid Science and Technology

Volumn 114, Issue 12, 2012, Pages 1381-1389

  Lupi, Francesca R ^a   Gabriele, Domenico ^a   Baldino, Noemi ^a   Seta, Lucia ^a   de Cindio, Bruno ^a   De Rose, Carlo ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b Dodaro Salumi Srl   (Italy)

Author keywords

Lecithin; Meat sauces; Monoglycerides of fatty acids; Organogels; Rheology

Indexed keywords

EID: 84876507572     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200212     Document Type: Article

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