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    Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

    Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein by Wang, Yu, Wang, Xuefeng, Guo, Jie, Dong, Xinran, Chang, Xianna, Wang, Zhaoming, Xu, Baocai, Xu, Feiran

    Published in Food chemistry
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