Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs

Food Chemistry

Volumn 87, Issue 4, 2004, Pages 523-529

  Ulu, Hasret ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Colour; Lipid oxidation; Meatball; Soya protein isolate; Texture; Whey protein concentrate

Indexed keywords

MYOGLOBIN; SOYBEAN PROTEIN;

ANALYTIC METHOD; ARTICLE; BREAD; CHEMICAL PARAMETERS; CHEMICAL PROCEDURES; COLOR; FLOUR; ISOLATION PROCEDURE; LIPID OXIDATION; MEAT; MEAT INDUSTRY; OXIDATION; PROTEIN ISOLATION; SURFACE PROPERTY; WHEAT;

TRITICUM AESTIVUM;

EID: 2942546404     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.002     Document Type: Article

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