Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase.
- Resource Type
- Article
- Source
- Foods; Jul2023, Vol. 12 Issue 13, p2486, 14p
- Subject
SAUSAGES SATURATED fatty acids FAT substitutes YEAST FAT MEAT DIETARY fiber - Language
- ISSN
- 23048158