Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend

✍ Scribed by K.B. CHIN; J.T. KEETON; M.T. LONGNECKER; J.W. LAMKEY

• Book ID: 108821656
• Publisher: Institute of Food Technologists
• Year: 1998
• Tongue: English
• Weight: 217 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb17904.x