Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility
Xixi Wang, Lingyu Wang, Shuo-meng Li, Zhongkai Zhou
Topics & Concepts
Food scienceNutProtein digestibilityChemistryTigerIn vitroDietary fiberFiberFat substituteBiochemistryOrganic chemistryMathematicsEngineeringStructural engineeringAlgorithmProteins in Food SystemsMeat and Animal Product QualityBee Products Chemical Analysis