Información del autor
Autor MULLEN, A. M.
Documentos disponibles escritos por este autor (1)
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fatThe effects offat level (5% and 12%), tapioca starch and whey protein on the hydration/binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreas[...]