Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels-Reference-Cited by-同舟云学术

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

Published:2011-01 Issue:1 Volume:87 Page:54-60
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Youssef M.K.,Barbut S.

Publisher

Elsevier BV

Subject

Food Science

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4. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages;Andrès;International Journal of Food Science & Technology,2006

5. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1996

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