Rheological Properties of Low-calorie Red Deer Meat Pâté
Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Diana Tazeddinova, Pavel Shcherbakov, Tatiana Bezhinar, Oksana Vagapova, Tatiana Shcherbakova & Marilyne Stuart · Journal of Pharmaceutical Research International · 2018
Background: The formulation of new meat products requires evaluation of the effect of different ingredients on physical-chemical and rheological properties of meat batters. Objective: In this study, the yield stress properties of three low-calorie meat pâté recipes were evaluated...
Open access
Research Article
10.9734/JPRI/2018/42317