Related references
Note: Only part of the references are listed.Development of dietary fiber rich chicken meat patties using wheat and oat bran
S. Talukder et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)
Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
A. Serena et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2007)
Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate
Promluck Somboonpanyakul et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies
Susanna C. Larsson et al.
INTERNATIONAL JOURNAL OF CANCER (2006)
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
SY Hsu et al.
JOURNAL OF FOOD ENGINEERING (2006)
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
GED Costa et al.
FOOD CHEMISTRY (2006)
Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs
SC Huang et al.
MEAT SCIENCE (2005)
Quality of. low-fat meatballs containing Legume flours as extenders
M Serdaroglu et al.
MEAT SCIENCE (2005)
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
FJ Colmenero et al.
MEAT SCIENCE (2005)
Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties
M Ruusunen et al.
MEAT SCIENCE (2005)
Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs
I Yilmaz
MEAT SCIENCE (2004)
Fibre effects on intestinal functions (diarrhoea, constipation and irritable bowel syndrome)
I Bosaeus
CLINICAL NUTRITION (2004)
The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs
I Yilmaz et al.
MEAT SCIENCE (2003)
Grain legumes - a boon to human nutrition
RN Tharanathan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
E Muguerza et al.
MEAT SCIENCE (2002)
Common bean flour as an extender in beef sausages
T Dzudie et al.
JOURNAL OF FOOD ENGINEERING (2002)
Utilization of cereal and fruit fibres in low fat dry fermented sausages
ML Garcia et al.
MEAT SCIENCE (2002)
Healthier meat and meat products:: their role as functional foods
F Jiménez-Colmenero et al.
MEAT SCIENCE (2001)
Inulin as fat substitute in low fat, dry fermented sausages
E Mendoza et al.
MEAT SCIENCE (2001)
Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus
M Chandalia et al.
NEW ENGLAND JOURNAL OF MEDICINE (2000)
Share Paper
