학술논문
Comparative studies on the physicochemical properties and hydration behavior of oat gum and oatrim in meat-based patties
Document Type
Academic Journal
Author
Source
Journal of Food Science. Nov-Dec, 2001, Vol. 66 Issue 9, p1276, 7 p.
Subject
Language
ISSN
0022-1147
Abstract
A new study evaluates the physicochemical properties and hydration behaviour of oatrim and oat gum in goat meet patties.