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Partial replacement of meat protein with soy protein isolate in reduced-fat pork sausages made with konjac flour

2008

Adisak Akesowan(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science) E-mail:[email protected]

AGROVOC Keywords
amorphophallus chemicophysical properties fat content lipid content low fat foods organoleptic analysis physical properties plant protein protein content proteins quality sausages sensory evaluation simulated foods soy protein soybeans
Bibliographic information
Pagination
p. 58-59
Other Subjects
Replacement; Low-fat sausage; Pork sausages; Meat protein; Noncereal flours; Konjac flour
Language
English
Note
Summaries only
Translated Title
การทดแทนโปรตีนเนื้อสัตว์บางส่วนด้วยโปรตีนถั่วเหลืองสกัดในไส้กรอกหมูลดไขมันด้วยแป้งบุก
Type
Summary; Non-Conventional
Source
Research paper abstracts: 45th anniversary University of the Thai Chamber of Commerce, University of the Thai Chamber of Commerce, Bangkok (Thailand). Research Support Office.- Bangkok (Thailand), 2008.- p. 58-59
2017-07-15
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