In general, the addition of various types of fibres
(soy, wheat, cereal or fruit) increased hardness of cooked meat
emulsions (Fernández-Ginés, Fernández-Lopez, Sayas-Barberá, &
Pérez-Alvarez, 2005).
In general, the addition of various types of fibres(soy, wheat, cereal or fruit) increased hardness of cooked meatemulsions (Fernández-Ginés, Fernández-Lopez, Sayas-Barberá, &Pérez-Alvarez, 2005).
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