Technological and sensorial role of yeast β-glucan in meat batter reformulations
Crossref DOI link: https://doi.org/10.1007/s13197-017-2696-3
Published Online: 2017-07-12
Published Print: 2017-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Apostu, Paul Mihai
Mihociu, Tamara Elena
Nicolau, Anca Ioana
Funding for this research was provided by:
Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii (PN-II-PT-PCCA-2011-3.2-0609)
License valid from 2017-07-12