A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
Burcu Öztürk, Ayşe Kara, Müge Urgu-Öztürk, Meltem Serdaroğlu
Topics & Concepts
ChewinessEmulsionFood scienceChemistryAnimal fatLipid oxidationLightnessLipid emulsionAntioxidantBiochemistryParenteral nutritionIntensive care medicineOpticsPhysicsMedicineMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAnimal Nutrition and Physiology