Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion

The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replaci...

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Bibliographic Details
Main Authors: Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi
Format: Article
Language:English
Published: Universiti Putra Malaysia 2024
Online Access:http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf

Internet

http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf

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