Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules

International Journal of Food Science and Technology

Volumn 43, Issue 3, 2008, Pages 383-392

  Das, Arun K ^a,b   Anjaneyulu, Anne Sita Ram ^a   Verma, Arun K ^a   Kondaiah, Napa ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

Full fat soy paste; Lipid profiles of goat meat patties; Physicochemical quality; Soy granules; Storage stability; Texture profiles

Indexed keywords

CAPRA HIRCUS; GLYCINE MAX;

EID: 38749141042     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01449.x     Document Type: Article

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