Incorporation of oat flour improves the functional and nutritional characteristics of meat emulsions evaluated by physicochemical and multivariate techniques

M. Kiran, C. O. Vinayananda, G. V. Bhaskar Reddy, B. Jagannatha Rao, B. Manojkumar, Shrikant Kulkarni

Open source

DOI: 10.1007/s44187-026-00886-0
Published: 3
Container: Discover Food
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s44187-026-00886-0,
  title = {Incorporation of oat flour improves the functional and nutritional characteristics of meat emulsions evaluated by physicochemical and multivariate techniques},
  author = {M. Kiran and C. O. Vinayananda and G. V. Bhaskar Reddy and B. Jagannatha Rao and B. Manojkumar and Shrikant Kulkarni},
  year = {2026},
  journal = {Discover Food},
  doi = {10.1007/s44187-026-00886-0},
  url = {https://doi.org/10.1007/s44187-026-00886-0}
}

RIS

TY  - JOUR
TI  - Incorporation of oat flour improves the functional and nutritional characteristics of meat emulsions evaluated by physicochemical and multivariate techniques
AU  - M. Kiran
AU  - C. O. Vinayananda
AU  - G. V. Bhaskar Reddy
AU  - B. Jagannatha Rao
AU  - B. Manojkumar
AU  - Shrikant Kulkarni
PY  - 2026
JO  - Discover Food
DO  - 10.1007/s44187-026-00886-0
UR  - https://doi.org/10.1007/s44187-026-00886-0
ER  -

APA

Kiran, M., Vinayananda, C. O., Reddy, G. V. B., Rao, B. J., Manojkumar, B., & Kulkarni, S. (2026). Incorporation of oat flour improves the functional and nutritional characteristics of meat emulsions evaluated by physicochemical and multivariate techniques. Discover Food. https://doi.org/10.1007/s44187-026-00886-0

Source records

doaj · retrieved 2026-09-27T10:45:21.930Z