Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replaci...
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| Autores Principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Universiti Putra Malaysia
2024
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| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf |
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