PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1032-1035
- https://doi.org/10.1111/j.1365-2621.1979.tb03439.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIESJournal of Food Science, 1976
- EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGEJournal of Food Science, 1976
- TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIESJournal of Food Science, 1976
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolatesJournal of Oil & Fat Industries, 1974
- A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATESJournal of Food Science, 1974
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATESJournal of Food Science, 1973
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- The use of the „studentized range” in connection with an analysis of varianceEuphytica, 1952