Effects of wheat fiber on the quality of meat batter

Korean Journal for Food Science of Animal Resources

Volumn 27, Issue 1, 2007, Pages 22-28

  Choi, Yun Sang ^a   Lee, Mi Ai ^a   Jeong, Jong Youn ^a   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Eui Soo ^b   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Concentrated soy protein; Dietary fiber; Isolated soy protein; Meat batter; Wheat fiber

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 34247398272     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2007.27.1.22     Document Type: Article

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