Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01705.x/fullpdf
Reference22 articles.
1. Properties of mixed and filled type dairy gels;Aguilera;Journal of Food Science,1989
2. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives;Atughonu;Journal of Food Quality,1998
3. Microstructure of white and dark turkey meat batters as affected by pH;Barbut;British Poultry Science,1997
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