Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 424-431

  Liu, Rui ^a   Wang, Nan ^a   Li, Qian ^a   Zhang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Enzymatic hydrolysis; Fat replacer; Meatball; Oat bran; Oat glucan

Indexed keywords

EID: 84934899626     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.027     Document Type: Article

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