Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

Author:

Yi Hae Chang,Cho Hyunnho,Hong Jae Joon,Ryu Rae Kyeong,Hwang Keum Taek,Regenstein Joe M.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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2. Association of official methods of analysis;AOAC,1995

3. Some physicochemical and food application characteristics of California waxy rice varieties;Bean;Cereal Chemistry,1984

4. Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties;Berry;Journal of Food Science,1997

5. Effects of the fat level and cooking method on sensory and textural properties of ground beef patties;Berry;Journal of Food Science,1984

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