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A comparison of the texture of expanded milk protein meat extenders and TVP

✍ Scribed by J. J. TUOHY; K. J. BURGESS; I. LAMBERT

Book ID
108803628
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
450 KB
Volume
14
Category
Article
ISSN
0950-5423

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Calcium and phosphorus levels as indices
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✍ Amarowicz, R. ;Śamietana, Z. ;SmoczyΕ„ski, S. πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 203 KB πŸ‘ 1 views

Textured milk proteins were tested in a meat model system with an exchange level of 34 87",, ofthe meat proteins. The correlation between the substitution index and the calcium and phosphorus content was statistically significant.