PERFORMANCE OF FABABEAN AND FIELD PEA PROTEIN CONCENTRATES AS GROUND BEEF EXTENDERS

被引：19

作者：

VAISEY, M

TASSOS, L

MCDONALD, BE

YOUNGS, CG

机构：

[1] UNIV MANITOBA,FAC HOME ECON,DEPT FOODS & NUTR,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] NATL RES COUNCIL CANADA,PRAIRIE REG LABS,SASKATOON S7N 0W9,SASKATCHEWAN,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(75)73725-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：74 / 78

页数：5

共 12 条

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[4]

MILLER EM, 1965, FOOD TECHNOL-CHICAGO, V19, P94

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VAISEY, M ;

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[6]

SUMNER AK, 1972, TEXTURIZING PROCESS

[7]

SZCZESNIAK AS, 1963, J FOOD SCI, V28, P385, DOI 10.1111/j.1365-2621.1963.tb00219.x

[8] TEXTURED PROTEINS IN MEATS AND MEAT-LIKE PRODUCTS [J].

WILDING, MD .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A128-A130

[9] BEEF-SOY - CONSUMER ACCEPTANCE [J].

WOLFORD, KM ;

WOLFORD, M .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A131-A133

[10]

WOOLCOTT D, 1974, 39TH P ANN CONV CAN

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