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NTIS 바로가기Food research international, v.138 pt.B, 2020년, pp.109788 -
Shao, Lele (College of Food Science and Nutritional Engineering, China Agricultural University) , Bi, Jiayu (College of Food Science and Nutritional Engineering, China Agricultural University) , Dai, Ruitong , Li, Xingmin
Abstract The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and ve...
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