Physicochemical and sensory characteristics of low fat meatballs with added wheat bran

Journal of Food Engineering

Volumn 69, Issue 3, 2005, Pages 369-373

  Yilmaz, Ismail ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Fatty acids; Meatball; Sensory properties; Trans fatty acids; Wheat bran

Indexed keywords

BLOOD; FATTY ACIDS; LUBRICATION; NUTRITION; OILS AND FATS; PHYSIOLOGICAL MODELS; SENSORY PERCEPTION; WEIGHING;

SENSORY PROPERTIES; TRANS FATTY ACIDS; WHEAT BRAN; WHEATBALLS;

MEATS;

TRITICUM AESTIVUM;

EID: 14644388084     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.028     Document Type: Article

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