Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Properties and utilization of Amaranthus and buckwheat proteins;Bejosano,1997
2. Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates;Bejosano;Journal of the Science of Food and Agriculture,1998
3. Viscoelastic properties of meat emulsions;Correia,1992
4. Gelation kinetics of meat emulsions containing various fillers during cooking;Correia;Journal of Food Process Engineering,1992
5. Protein-protein interaction and fat and water binding in comminuted flesh products;Deng;Journal of Food Science,1981
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