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Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems

Sandra M Vasquez Mejia1, Alicia de Francisco1, Pedro L Manique Barreto1

  • 1Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil.

Meat Science
|May 26, 2018
PubMed

Keywords:
Functional attributesOptimal mixture designOptimized emulsionSoluble fiberβ-glucans

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