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    Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products

    Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products by Berik Idyryshev, Alibek Muratbayev, Marzhan Tashybayeva, Assem Spanova, Shyngys Amirkhanov, Assel Serikova, Zhaksylyk Serikov, Laila Bakirova, Madina Jumazhanova, Aigerim Bepeyeva

    Published 2025-03-01
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