Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork fat with SDF and pre-emulsified sesame oil significantly affected color, water- and fat-binding properties, texture,...

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