Effect of inulin addition on physico-chemical and sensory characteristics of meatballs

Journal of Food Science and Technology

Volumn 46, Issue 5, 2009, Pages 473-476

  Yilmaz, Ismail ^a   Geçgel, Umit ^a  

^a Namýk Kemal University   (Turkey)

Author keywords

Fatty acids; Instrumental colour; Inulin; Meatball; Sensory properties; Trans fatty acids

Indexed keywords

INSTRUMENTAL COLOUR; INULIN; MEATBALL; SENSORY PROPERTIES; TRANS FATTY ACIDS;

ACIDS; COLOR;

FATTY ACIDS;

EID: 70350060163     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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