ADDITION OF DRY- AND WET-MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS
Open Access
- 1 August 1990
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 13 (4) , 283-293
- https://doi.org/10.1111/j.1745-4557.1990.tb00024.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and ProcessesJournal of Food Science, 1987
- Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model SystemJournal of Food Science, 1987
- A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of FrankfurtersJournal of Food Science, 1984
- Texturized Navybean Protein Concentrate as a Meat Extender in FrankfurtersCanadian Institute of Food Science and Technology Journal, 1980
- CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIESJournal of Food Science, 1979
- THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONSJournal of Food Science, 1975
- Quality of Wieners Supplemented with Sunflower and Soy ProductsCanadian Institute of Food Science and Technology Journal, 1975
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOURJournal of Food Science, 1973
- Soy products for the meat industryJournal of Agricultural and Food Chemistry, 1970