Effect of textured soy protein on quality characteristics of low fat cooked Kofte (Turkish meatball)

Journal of Animal and Veterinary Advances

Volumn 9, Issue 24, 2010, Pages 3048-3054

  Kilic, Birol ^a   Kankaya, Tolga ^a   Ekici, Yasar Kemal ^a   Orhan, Hikmet ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Final product; Meatballs; Oxidation; Physiocochemical; Quality; Textured soy protein

Indexed keywords

EID: 78650689077     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2010.3048.3054     Document Type: Article

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