Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs

Food Chemistry

Volumn 95, Issue 4, 2006, Pages 600-605

  Ulu, Hasret ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Carrageenan; Guar gum; Low fat meatball; Texture

Indexed keywords

CARRAGEENAN; FAT; GUAR GUM; WATER;

ARTICLE; COOKING; FOOD TEXTURE; MEAT; SPICE;

CYAMOPSIS TETRAGONOLOBA;

EID: 26444506185     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.039     Document Type: Article

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