Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages-Reference-Cited by-同舟云学术

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

Published:2013-04-30 Issue:2 Volume:33 Page:221-228
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Hong Chul,Chin Koo Bok

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201315463254411.pdf

Reference30 articles.

1. AHA Dietary Guidelines

2. Soy Protein, Isoflavones, and Cardiovascular Health

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