- Tytuł:
- Effect of replacement of meat by the CC400 protein preparation and fat - by wheat fibre on rheological properties of meat fillings
- Autorzy:
-
Rezler R.
Baranowska H.M.
Poliszko S.
Dolata W.
Piotrowska E. - Tematy:
-
wheat fibre
rheology
protein preparation
fat
rheological property
meat
replacement
CC 400 preparation
water
meat filling
fibre
meat product - Pokaż więcej
- Dostawca treści:
- AGRO
Artykuł