Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 1980-1992

  Tekin, Hasibe ^a   Saricoban, Cemalettin ^a   Yilmaz, Mustafa Tahsin ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Cooking parameters; Fat; NaCl; Optimisation; Patty; Wheat bran

Indexed keywords

FAT; NACL; OPTIMISATIONS; PATTY; WHEAT BRAN;

MOISTURE; OPTIMIZATION; SHRINKAGE; SODIUM CHLORIDE; SURFACE PROPERTIES;

THERMAL PROCESSING (FOODS);

TRITICUM AESTIVUM;

EID: 77957093042     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02357.x     Document Type: Article

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