Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

Journal of Food Science and Technology

Volumn 51, Issue 5, 2014, Pages 936-942

  Demirci, Zeynep Ozben ^a   Yılmaz, Ismail ^a   Demirci, Ahmet Şukru ^a  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Carrageenan; Guar; Locust bean; Meatball; Quality characteristics; Xanthan

Indexed keywords

CHEMICAL ANALYSIS; MOISTURE; SENSORY ANALYSIS;

CARRAGEENANS; GUAR; LOCUST BEAN; MEATBALL; QUALITY CHARACTERISTIC; XANTHAN;

XANTHAN GUM;

ACRIDIDAE; CYAMOPSIS TETRAGONOLOBA;

EID: 84900512272     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0588-5     Document Type: Article

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