Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters-Reference-Cited by-同舟云学术

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Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters

Published:2006-08 Issue:6 Volume:39 Page:660-664
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Barbut S.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Properties of mixed and filled type dairy gels;Aguilera;Journal of Food Science,1989

2. Official methods of analysis of the official analytical chemists,1990

3. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives;Atughonu;Journal of Food Quality,1998

4. Protein gelation. Poultry products processing: An industry guide,2002

5. Insolubilized whey protein concentrate and/or chicken salt-soluble protein gel properties;Beuschel;Journal of Food Science,1992

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5. A MULTICLASS METHOD FOR THE ANALYSIS OF ANTIBIOTIC RESIDUES IN MILK POWDER AND WHEY POWDER BY UPLC-MS/MS;GIDA / THE JOURNAL OF FOOD;2022-01-20

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