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Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs. In the use of retrograded flour to produce meatballs, it was ensured that the meatball properties, with respect to chemical, physi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932966/ https://www.ncbi.nlm.nih.gov/pubmed/29725226 http://dx.doi.org/10.5851/kosfa.2018.38.1.78 |