Effects of carrageenam and guar gum on the cooking and...

Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs

Hasret Ulu
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Volume:
95
Year:
2006
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.01.039
File:
PDF, 118 KB
english, 2006
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