Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre-Reference-Cited by-同舟云学术

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Published:2020-01-27 Issue:6 Volume:55 Page:2381-2390
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mena Behannis¹^ORCID,Fang Zhongxiang¹^ORCID,Ashman Hollis¹,Hutchings Scott¹^ORCID,Ha Minh¹^ORCID,Shand Phyllis J.²^ORCID,Warner Robyn D.¹^ORCID

Affiliation:

1. Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia

2. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon S7N 5A8SK Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14482

Reference50 articles.

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2. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

3. Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

4. Bejerholm C. Tørngren M.&Aaslyng M. (2014).Cooking Of Meat| Cooking Of Meat.

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