Effect of Carrageenan and Oat Flour on Quality Characteristics of MeatKofta
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910802252155
Reference43 articles.
1. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs
2. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball
3. Quality characteristics of low-fat beef patties formulated with modified corn starch and water
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