Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 801-807

  Chin, K B ^a   Keeton, J T ^a   Longnecker, M T ^a   Lamkey, J W ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b FMC CORPORATION   (United States)

Author keywords

Bologna; Konjac; Low fat; Model system; Texture

Indexed keywords

EID: 0031730092     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb17904.x     Document Type: Article

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