Texturized Navybean Protein Concentrate as a Meat Extender in Frankfurters
- 1 January 1980
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 13 (1) , 5-9
- https://doi.org/10.1016/s0315-5463(80)73294-7
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973