TEXTURIZED SOY PROTEIN IN BEEF LOAVES: COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02432.x/fullpdf
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1. Plant proteins: Their role in the future
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chemical composition and levels of non-meat proteins in meat brands extended with soy protein concentrate;Food Chemistry;1997-11
2. CHANGES IN THE PALATABILITY OF BEEF CHUCK MUSCLES WITH THE ADDITION OF SODIUM LACTATE AND SOY PROTEIN ISOLATE;Journal of Muscle Foods;1993-07
3. REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION;Foodservice Research International;1988-12
4. True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins;Journal of Food Science;1984-07
5. Fortschrittsbericht Über die Streckung und Substitution von Fleisch in Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch;Food / Nahrung;1983
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