Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products

por Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
Publicado 2023