QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN
- 1 March 1996
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 7 (1) , 109-129
- https://doi.org/10.1111/j.1745-4573.1996.tb00590.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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