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Rather SA, Masoodi FA, Akhter R, et al. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol. 2015;52(12):8104-12doi: 10.1007/s13197-015-1960-7.
Rather, S. A., Masoodi, F. A., Akhter, R., Gani, A., Wani, S. M., & Malik, A. H. (2015). Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. Journal of food science and technology, 52(12), 8104-12. https://doi.org/10.1007/s13197-015-1960-7
Rather, Sajad A, et al. "Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability." Journal of food science and technology vol. 52,12 (2015): 8104-12. doi: https://doi.org/10.1007/s13197-015-1960-7
Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol. 2015 Dec;52(12):8104-12. doi: 10.1007/s13197-015-1960-7. Epub 2015 Jul 27. PMID: 26604383; PMCID: PMC4648903.
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