FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1999.tb00926.x/fullpdf
Reference15 articles.
1. AOAC, 1990 . Official Method of Analysis , 15th Ed. , pp.931 -937 , Method 950.46, 976.21, and 981.10Association of Official Analytical Chemists, Washington, DC.
2. EFFECT of CORN GERM PROTEIN ON the QUALITY CHARACTERISTICS of BEEF PATTIES HEATED BY MICROWAVE
3. Corn Germ Protein Flour as an Extender in Broiled Beef Patties
4. The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide
5. QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT GERM PROTEIN FLOUR
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