Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05347.x/fullpdf
Reference18 articles.
1. GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
2. EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA
3. Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
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