Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Journal of Food Science, EarlyView.

Source: Journal of Food Science - May 10, 2018 Category: Food Science Authors: YananWang , WenhangWang , HongjiaoJia , GuixianGao , XiaoWang , XiaoweiZhang , YabinWang Source Type: research