Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder
Hamed Ghafouri-Oskuei, Afshin Javadi, M. R. Saeidiasl, Sodeif Azadmard‐Damirchi, Mohammad Armin, Fatemeh Riazi, Sobhan Savadkoohi
Topics & Concepts
Food scienceGlobules of fatMicrostructureChemistryColloidCrystallographyOrganic chemistryMilk fatLinseed oilMeat and Animal Product QualityProteins in Food SystemsCollagen: Extraction and Characterization