Partial replacement of meat by sugar cane fibre: cooking...

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International Journal of Food Science & Technology 2018 / 12

Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibre

Pluschke, Anton M., Feng, Guangli, Williams, Barbara A., Gidley, Michael J.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14069
Date:
December, 2018
File:
PDF, 334 KB
english, 2018
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