Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout-Reference-Cited by-同舟云学术

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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Published:2016-12-31 Issue:6 Volume:36 Page:799-806
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:

Choi Yun-Sang,Sung Jung-Min,Park Jong-Dae,Hwang Ko-Eun,Lee Cheol-Won,Kim Tae-Kyung,Jeon Ki-Hong,Kim Cheon-Jei,Kim Young-Boong

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/JAKO201606776008147.pdf

Reference27 articles.

1. Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

2. Quality Characteristics of Cookies Made with Added Wheat Sprout Powder

3. Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters

4. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition

Cited by 14 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

1. Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan;Italian Journal of Food Science;2024-08-24

2. Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties;Applied Sciences;2024-07-24

3. Effect of Bombay Locust ( Patanga succincta ) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty;Journal of Culinary Science & Technology;2024-05-03

4. Effect of different chloride salts on chicken burger quality;International Food Research Journal;2024-04-30

5. Effect of Berberis vulgaris L. Extract on Beef Patties Quality Parameters;2024-03-20

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