Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
Author:
Funder
Master of Food Technology (MoFT) programme
Geran Putra - Insentif Putra Muda
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3256-1/fulltext.html
Reference35 articles.
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3. Bingol EB, Colak H, Cetin O, Hampikyan H (2012) Effects of sodium lactate on the shelf life and sensory characteristics of cig kofte—a Turkish traditional raw meatball. J Food Process Pres 38(3):1024–1036
4. Bray GA, Paeratakul S, Popkin BM (2004) Dietary fat and obesity: a review of animal, clinical and epidemiological studies. Physiol Behav 83(4):549–555
5. Chizzolini R, Zanardi E, Dorigoni V, Ghidini S (1999) Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci Tech 10:119–128
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