Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate-Reference-Cited by-同舟云学术

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Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate

Published:1996-01 Issue:2 Volume:42 Page:179-193
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

El-Magoli Salwa B.,Laroia S.,Hansen P.M.T.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Development of low-fat ground beef patties with extended shelf life;Adams,1994

2. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

3. Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties

4. Characterizing fat substitutes and their contribution to simple fat matrices by rheological measurements;Bishay,1994

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