Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels.

Foods · 2026 · PMC13257126 · PMID 42279715

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an increasing trendno p-value reported

Notably, springiness showed an increasing trend after substitution, although no statistically significant differences were observed according to two-way ANOVA ( p > 0.05).

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