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Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and

Sandra M Vasquez Mejia1, Alicia de Francisco2, Benjamin M Bohrer3

  • 1Universidad Nacional de Colombia, Departamento de Producción Animal, Bogotá D.C 11001, Colombia; University of Guelph, Department of Food Science, Guelph, ON N1G 2W1, Canada.

Meat Science
|March 27, 2019
PubMed

Keywords:
Beef emulsionsDietary fiberHigh fiber meat productsMicrocrystalline celluloseβ-Glucan

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