Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- Gibis, M., Schuh, V., Weiss, J
- Year of publication
- 2015
- Published in
- Food Hydrocolloids
- Page (from - to)
- 236-246