The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding...

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Detalles Bibliográficos
Autores principales: Ergezer, Haluk, Akcan, Tolga, Serdaroğlu, Meltem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662216/
https://www.ncbi.nlm.nih.gov/pubmed/26761488
http://dx.doi.org/10.5851/kosfa.2014.34.5.561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662216/
https://www.ncbi.nlm.nih.gov/pubmed/26761488
http://dx.doi.org/10.5851/kosfa.2014.34.5.561

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