1. Sodium alginate plus modified tapioca starch improves properties of low fat beef patties;Berry;Journal of Food Science,1997
2. Collagen as a hamburger extender;Chavez;Journal of Food Quality,1986
3. Functional properties of some meat emulsion extenders;Correia;International Journal of Food Properties,2000
4. Use of additives from plant and animal sources in production of low fat meat and poultry products;Eilert,1997
5. Detection of wheat gluten, whey protein, casein, ovalbumin, and soy protein in heated meat products by electrophoresis, blotting, and immunoperoxidase staining;Janssen;Journal of Agricultural and Food Chemistry,1987