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Effects of Guar–Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba,a Traditional Indian Meat Product |
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| Authors: | Sajad Ahmad Rather Farooq Ahmad Masoodi Rehana Akhter Adil Gani Sajad Mohd Wani Altaf Hussain Malik |
| Affiliation: | 1. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India;2. Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST‐K, Srinagar, Jammu and Kashmir, India |
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