Optimizing Quality of Frankfurters Containing Oat Bran and Added Water
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04398.x/fullpdf
Reference25 articles.
1. Water-Binding Capacity of Ground Lamb-Soy Mixtures with Different Levels of Water and Salt and Internal End-Point Temperatures
2. Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts
3. GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
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