Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products
Fat is a crucial component in meat formulations since it directly influences the overall acceptability of the product. Given its multiple functions, fat substitution cannot be achieved by simply removing it. Consequently, some strategies related to product reformulation that allow to achieve a healt...
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| Autores principales: | , , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/88877 |
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