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Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed buns |
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| Authors: | Kun Li Min Zhang Bhesh Bhandari Linlin Li Chaohui Yang |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China;2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;3. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia;4. Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China |
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