Quality and storage stability of low-fat pork patties containing barley flour as fat substitute

Journal of Food Science and Technology

Volumn 41, Issue 5, 2004, Pages 496-502

  Kumar, Manish ^a,b   Sharma, B D ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwa Vidyalaya Evum Go Anusandhan Sansthan   (India)

Author keywords

Barley flour; Fat substitute; Low fat pork patties; Processing quality; Storage stability

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; MEATS; POLYMERS; PROTEINS; SENSORS; STARCH; TEXTURES;

BARLEY FLOUR; FAT SUBSTITUTE; LOW-FAT PORK PATTIES; PROCESSING QUALITY; STORAGE STABILITY;

FOOD PRODUCTS;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 17044368838     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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