The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

Author： desmond E.M. Troy D.J. Buckley D.J.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.31, Iss.7, 1998-11, pp. : 653-657

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