Improving meatball quality using different varieties of rice bran as natural antioxidant-Reference-Cited by-同舟云学术

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Improving meatball quality using different varieties of rice bran as natural antioxidant

Published:2018-07-03 Issue:1 Volume:3 Page:79-85
ISSN:2550-2166
Container-title:Food Research
language:
Short-container-title:Food Res.

Author:

Kartikawati M.,Purnomo H.

Publisher

Rynnye Lyan Resources

Subject

Food Science

Cited by 14 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. Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs;Nutrition & Food Science;2024-07-05

2. Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality;Czech Journal of Food Sciences;2024-02-28

3. Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs;Journal of Food Processing and Preservation;2023-08-31

4. Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs;The Journal of Poultry Science;2023

5. Gel strength, folding test and sensory evaluation of chicken meatballs by substitution of tapioca flour with purple sweet potato flour;PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021);2023

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