2013•Meat ScienceRequires access

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

Derek F. Keenan, Virginia C. Resconi, Joseph P. Kerry, Ruth M. Hamill

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Key concepts: Inulin, Food science, Fructan, Fat substitute, Seasoning, Prebiotic, Chemistry, Emulsion

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Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach — Research Paper | ScholarLens