Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality

Zeng, Zhilong; Qin, Xiaoli; Wang, Haoyuan; Chen, Zhaojun; Huang, Dabing; Xiang, Dao; Liu, Xiong

doi:10.1016/j.lwt.2024.115736

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Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality

Cited by 3 publications

References 37 publications

Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

Dynamic analysis of bovine bone high-temperature hydrolysate emulsion formation based on microstructure and physicochemical interactions

Physicochemical Properties and Flavor Substances Analyses of Beef Tallow with Dry Fractionation Treatment

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