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. 2022 Sep 19;87(10):4379–4393. doi: 10.1111/1750-3841.16302

FIGURE 1.

FIGURE 1

Emulsion stability of the pork batters formulated with nitrite, lentil flour, and three levels of beet powder. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% BP; L0.0B, 6% LF; L0.1B, LF with 0.1% BP; L0.3B, LF with 0.3% BP; L0.5B, LF with 0.5% BP; LCON, LF with 156 ppm sodium nitrite