ArticleGels (Basel, Switzerland)2023

Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.

Nicoleta Cîrstea Lazăr et al.PubMed ↗Full text ↗Publisher ↗

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