Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality

已完结 10 由 MMBA 发布于 2024/5/2 16:30:55

DOI:10.1016/j.meatsci.2024.109433
作者：Ruotong Guo , Jian Xiong , Pei Li , Chunlei Ma , Xiaoyun Zhao , Wudan Cai , Yaqiu Kong , Qilin Huang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is

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