Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources-Reference-Cited by-同舟云学术

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Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources

Published:2019-12-06 Issue:3 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Santhi Dhanasekar¹^ORCID,Kalaikannan Athiappan¹^ORCID,Natarajan Amirthalingam¹

Affiliation:

1. Veterinary College and Research InstituteTamil Nadu Veterinary and Animal Sciences University Namakkal Tamil Nadu India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13333

Reference60 articles.

1. FUNCTIONAL FOODS

2. Dietary fibres for meat processing;Backers T.;International Food Marketing and Technology (December),1997

3. PREPARATION OF MUTTON SAUSAGES

4. PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS

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