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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...
Autores principales: | Ergezer, Haluk, Akcan, Tolga, Serdaroğlu, Meltem |
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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/PMC4662216/ https://www.ncbi.nlm.nih.gov/pubmed/26761488 http://dx.doi.org/10.5851/kosfa.2014.34.5.561 |
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