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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...

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Detalles Bibliográficos
Autores principales:	Dinçer, Elif Aykin, Büyükkurt, Özlem Kiliç, Candal, Cihadiye, Bilgiç, Büşra Fatma, Erbaş, Mustafa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2018
Materias:	Article
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

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