Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression. along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat. showing that a tougher but brittle texture was ... https://www.animationbengal.com/