Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.

Gels · 2023 · PMC10529542 · PMID 37754405

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a significant trendno p-value reported

Abstract The low fatization of high-fat foods is a significant trend that will impact the future developments of food products.

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highly significantno p-value reported

The model p < 0.0001 indicates that the regression equation model is highly significant.

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