Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference26 articles.
1. Lee HC, Chin KB. Physicochemical, textural, and sensory properties of low salt/reduced salt sausages as affected by salt levels and different type and level of milk proteins. Food Sci. Biotechnol. 18: 36–42 (2009)
2. Yang A, Keeton JT, Beiken SL, Troutt GR. Evaluation of some binders and fat substitutes in low-fat frankfurter. J. Food Sci. 66: 1039–1046 (2001)
3. Andres S, Zaritzky N, Califino A. The effect of whey protein concentrates and hydrocolloids on the texture and color characteristics of chicken sausages. Int. J. Food Sci. Tech. 41: 954–961 (2006)
4. Osburn WN, Keeton JT. Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage. J. Food Sci. 59: 484–489 (1994)
5. Chin KB, Keeton JT, Miller RK, Longnecker MT, Lamkey JW. Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bolognas. J. Food Sci. 65: 756–763 (2000)
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献