Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

European Food Research and Technology

Volumn 211, Issue 1, 2000, Pages 19-26

  Cofrades, Susana ^a   Hughes, Eimear ^b   Troy, Declan J ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Carrageenan; Fat; Frankfurter; Oat fibre; Textural properties

Indexed keywords

EID: 0002756381     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050583     Document Type: Article

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