Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions
Crossref DOI link: https://doi.org/10.1007/s13197-016-2221-0
Published Online: 2016-06-28
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Hyun-Wook
Lee, Yong Jae
Kim, Yuan H. Brad
License valid from 2016-06-01