EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS
- 1 August 1989
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 20 (2) , 209-222
- https://doi.org/10.1111/j.1745-4603.1989.tb00434.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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