Journal of Nutrition & Intermediary Metabolism (Jun 2017)

Partial replacement of meat by sugar cane fibre: Cooking characteristics and sensory properties of beef burgers

  • A. Pluschke,
  • M. Gidley

DOI
https://doi.org/10.1016/j.jnim.2017.04.155
Journal volume & issue
Vol. 8, no. C
p. 101

Abstract

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