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Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 1...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662193/ https://www.ncbi.nlm.nih.gov/pubmed/26761675 http://dx.doi.org/10.5851/kosfa.2014.34.6.784 |