Thermal and rheological properties and textural attributes of reduced-fat turkey batters
نویسندگان
چکیده
منابع مشابه
Effects of salt and fat reduction on the Theological and gelation properties of turkey meat batters
Barbut, S. and Mittal, G. S. 1989. Effects of salt and fat reduction on the rheological and gelation properties of turkey meat batters. Can. Agric. Eng. 31: 271-277. The gelation and rheological proper ties of turkey meat batters prepared with two fat levels (16 and 23%) and three salt levels (2.5% NaCl, 1.75% NaCl, 1.75% NaCl + 0.4% hexametaphosphate (HMP)) were studied. The relationship betwe...
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15 صفحه اولeffects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1998
ISSN: 0032-5791
DOI: 10.1093/ps/77.4.632