Effect of Gums on Low-Fat Meat Batters
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb10829.x/fullpdf
Reference12 articles.
1. Effect of Anionic Gums on the Texture of Pickled Frankfurters
2. A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods
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