Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna-Reference-Cited by-同舟云学术

Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna

Published:1996-01 Issue:4 Volume:47 Page:323-329
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Chempaka Seri,Yusof Mohd,Babji Abdul Salam

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637489609041032

Reference15 articles.

1. Charalambous G, Doxastakis G. Food Emulsifiers-Chemistry, Technology, Functional Properties and Applications. Elsevier Science, Amsterdam 1989; 38–42, 144–169

2. Functionality of Six Nonmeat Proteins in Meat Emulsion Systems

3. FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water-Binding Properties of Model Meat Systems

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