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Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat
This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six g...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711413/ https://ncbi.nlm.nih.gov/pubmed/26787985 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1973-2 |
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