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The Interaction Mechanism of Gum Blend in Low Fat Meat Product
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TS251

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    Abstract:

    The interaction mechanism of hydrocolloid fat substitute-Gum blend in low fat meat product was studied. The microstructure of low fat meat product with gum blend was observed by using Scanning Electron Microscopy. The results showed that network of gel ma

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Xu Shiying, Li Bo, Wang Zhang. The Interaction Mechanism of Gum Blend in Low Fat Meat Product[J]. Journal of Food Science and Biotechnology,1996,15(2).

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