Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
Xinbo Zhuang(Nanjing Agricultural University), Guanghong Zhou(Instituto de Montañas), Minyi Han(Nanjing Agricultural University), Yun Bai(Nanjing Agricultural University), Xinglian Xu(Nanjing Agricultural University), Kai Wang(University of Helsinki), Zhuangli Kang(Yangzhou University)
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