Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System
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Published:2000-01
Issue:1
Volume:65
Page:48-52
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
Lin K.-W.,Mei M.-Y.
Cited by
58 articles.
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