Characteristics of low-fat beef patties formulated with carbohydrate-lipid composites

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2050-2056

  Garzon, G A ^a   McKeith, F K ^b   Gooding, J P ^b   Felker, F C ^a   Palmquist, D E ^a   Brewer, M S ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Beef; Carbohydrate lipid composite; Low fat; Sensory; Texture

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0042967598     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07017.x     Document Type: Article

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