Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System

✍ Scribed by K.-W. Lin; M.-Y. Mei

• Book ID: 108823004
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 111 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15954.x