Quality Characteristics of Sausage with Added Soybean Powder
Author:
Affiliation:
1. Department of Food Science & Biotechnology, Chungbuk National University
2. National Institute of Crop Science, Rural Development Administration
Funder
Rural Development Administration
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-01-90.pdf
Reference24 articles.
1. Ahn GJ. Quality characteristics of the Chol-pyon added tapioca powder. Korean J Culinary Res. 2005. 11:179-189.
2. Quality characteristics of cookies added with RS4 type resistant corn starch
3. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues
4. Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets
5. ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES?A REVIEW
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