Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods-Reference-Cited by-同舟云学术

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Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

Published:2022-02-07 Issue:4 Volume:57 Page:2424-2434
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

br Sembring Hanna Seprina¹,Chin Koo Bok¹^ORCID

Affiliation:

1. Department of Animal Science Chonnam National University Gwangju 61186 South Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15601

Reference43 articles.

1. Phytoconstituents, bioactivity and antioxidant potential of some commercial brinjal (Solanum melongena L.) cultivars of Bangladesh

2. Effect of soy protein isolate on quality of light pork sausages containing konjac flour;Akesowan A.;African Journal of Biotechnology,2008

3. The relationship of broiler breast meat color and pH to shelf-life and odor development

4. Soy protein modification: A review

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1. Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs;International Journal of Gastronomy and Food Science;2024-03

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