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Collagen and gelatin.
Liu D, Nikoo M, Boran G, Zhou P, Regenstein JM. Liu D, et al. Among authors: nikoo m. Annu Rev Food Sci Technol. 2015;6:527-57. doi: 10.1146/annurev-food-031414-111800. Epub 2015 Mar 23. Annu Rev Food Sci Technol. 2015. PMID: 25884286 Review.
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
Abbasi E, Amini Sarteshnizi R, Ahmadi Gavlighi H, Nikoo M, Azizi MH, Sadeghinejad N. Abbasi E, et al. Among authors: nikoo m. Meat Sci. 2019 Jan;147:135-143. doi: 10.1016/j.meatsci.2018.09.007. Epub 2018 Sep 10. Meat Sci. 2019. PMID: 30243231
159 results