Makale
Tam Makale
Uluslararası
1991
THE INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE
FLEISCHWIRTSCHAFT
Cilt 71 · Sayı 5 · ss. 551–552 · 01.05.1991
Özet
Kofte, a Turkish minced meat product, was prepared using 10, 20 and 30% hydrated (1:2.5, soya protein:water) textured soya protein (TSP) and was subjected to sensory tests. The chemical composition, moisture and fat retention, pH, cooking loss and TBA number were also determined.
Atıf için künye
Kaya, M., & GOKALP, H. (1991). THE INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE. FLEISCHWIRTSCHAFT, 71(5), 551–552.
BibTeX
@article{kaya1991-275013,
author = {Kaya, Mükerrem and GOKALP, HY},
title = {THE INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE},
journal = {FLEISCHWIRTSCHAFT},
year = {1991},
volume = {71},
number = {5},
pages = {551--552},
issn = {0015-363X},
url = {https://akademik.atauni.edu.tr/yayinlar/275013-the-influence-of-textured-soya-protein-on-the-properties-of-kofte}
}