Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
Authors:
- Hardeep Singh GujralHGHardeep Singh Gujral
- Amrit KaurAKAmrit Kaur
- Narpinder SinghNSNarpinder Singh
- Navdeep Singh SodhiNSNavdeep Singh Sodhi
- 1 August 2002
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 53 (4) , 377-385
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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