Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
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DOI: 10.1016/j.lwt.2020.109193
Abstract: The objective of the study was to evaluate the rheological properties of chia mucilage (CM) gels as functional ingredient in emulsified meat model systems. Three different concentrations of chia mucilage gels (CMGs) (15%, 20%, and… read more here.
Keywords: emulsified meat; chia; mucilage; meat ... See more keywords