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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and

Ana M Herrero1, Esther Merino1, Irene Muñoz-González1

  • 1Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

Foods (Basel, Switzerland)
|January 8, 2023
PubMed

Keywords:
bioactive compoundsmeat replaceroat branoil–in–water emulsionolive oilstructural characteristicstechnological properties

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