Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer.

Dinçer, Elif Aykin; Büyükkurt, Özlem Kiliç; Candal, Cihadiye; Bilgiç, Büsra Fatma; Erbas, Mustafa

Dinçer, Elif Aykin; Büyükkurt, Özlem Kiliç; Candal, Cihadiye; Bilgiç, Büsra Fatma; Erbas, Mustafa.

Afiliação

Dinçer EA; Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey.
Büyükkurt ÖK; Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey.
Candal C; Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey.
Bilgiç BF; Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey.
Erbas M; Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey.

Korean J Food Sci Anim Resour ; 38(1): 78-87, 2018 Feb.

Article em En | MEDLINE | ID: mdl-29725226

Palavras-chave

flour source; modified meatball; stale bread; texture modifier

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Turquia País de publicação:

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google