Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters
B. M. Bohrer, Maede Izadifar, Shai Barbut
Topics & Concepts
Microcrystalline celluloseFood scienceIngredientCarboxymethyl celluloseFat substituteCelluloseChemistryOrganic chemistrySodiumNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesMaterial Properties and Processing