Work

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Year: 2016

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-016-2270-4

Authors: Sajad A. Rather, F. A. Masoodi, Rehana Akhter, Jahangir A. Rather, Adil Gani, S. M. Wani, A. H. Malik

Institutions: University of Kashmir, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2467499502

FWCI: 3.253

Cites: 74

Cited by: 48

Related to: 10