Addition of Phosphates, Proteins, and Gums to Reduced‐Salt Frankfurter Batters
- 1 September 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5), 1355-1357
- https://doi.org/10.1111/j.1365-2621.1984.tb14989.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Stability and Gel Strength of Frankfurter Batters Made with Reduced NaClJournal of Food Science, 1984
- Effect of Anionic Gums on the Texture of Pickled FrankfurtersJournal of Food Science, 1983
- EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERSJournal of Food Science, 1980
- GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECESJournal of Food Science, 1979
- THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONSJournal of Food Science, 1975
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEFJournal of Food Science, 1972
- PREPARATION AND VISCO‐ELASTIC PROPERTIES OF FIBROUS COLLAGEN DISPERSIONS FROM LIMED CATTLEHIDE SPLITSJournal of Food Science, 1972