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Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse (Dv(50)=259.3±0.6 µm), fine (Dv(50)=91.5±0.5 µm), and superfine (Dv(50)=3.7±0.2 µm) DSF were prepared by conve...
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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932938/ https://ncbi.nlm.nih.gov/pubmed/29725205 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.6.840 |
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