EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON PROPERTIES OF WIENER-TYPE PRODUCTS

被引：46

作者：

SOFOS, JN

NODA, I

ALLEN, CE

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

[2] UNIV MINNESOTA,DEPT ANIM SCI,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12628.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：879 / 884

页数：6

共 32 条

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[3]

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[4] FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES [J].

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ENGLER, PP .

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[5]

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[6]

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[7] EFFECT OF FAT AND TEXTURED SOY PROTEIN-CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF [J].

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STANFIELD, MS ;

GREEN, EC ;

HEINEMEYER, JM ;

HOLLICK, AB .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1331-1332

[8] BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY [J].

DRAKE, SR ;

HINNERGARDT, LC ;

KLUTER, RA ;

PRELL, PA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1065-1067

[9]

Forrest J. C., 1975, PRINCIPLES MEAT SCI

[10]

GRENWELGE DD, 1974, J FOOD SCI, V39, P175

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