The relationship between the composition and texture of conventional and low-fat frankfurters
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00525.x/fullpdf
Reference29 articles.
1. 1 AOAC (1990 ).Official Methods of Analysis,15th edn. Washington, DC: Association of Official Analytical Chemists.
2. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters
3. MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES
4. TRAINING A SENSORY TEXTURE PROFILE PANEL AND DEVELOPMENT OF STANDARD RATING SCALES IN COLOMBIA
5. APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION
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