Quality of low-fat meatballs containing Legume flours as extenders

Meat Science

Volumn 70, Issue 1, 2005, Pages 99-105

  Serdaroǧlu, Meltem ^a   Yildiz Turp, Gülen ^a   Abrodímov, Kiyalbek ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Blackeye bean; Chickpea; Lentil; Meatball; Rusk

Indexed keywords

BLACKEYE BEANS; CHICKPEA; LENTIL; MEATBALLS; RUSK; WATER HOLDING CAPACITY (WHC);

ANTIOXIDANTS; FOOD PROCESSING; FREEZING; MOISTURE; NUTRITION; OILS AND FATS; PROTEINS;

MEATS;

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS (ANGIOSPERM);

EID: 14044250787     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.015     Document Type: Article

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