Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels
HC Lee, MP Wonderly, S Pokharel… - … Journal of Food …, 2020 - Wiley Online Library
The purpose of this study was to generate low‐fat hot dog using a combination of hot‐
boning/crust‐freeze‐air‐chilling (HB‐CFAC) and cold‐batter mincing technologies. After …
boning/crust‐freeze‐air‐chilling (HB‐CFAC) and cold‐batter mincing technologies. After …
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties
The present investigation was an attempt to compare the phytoceutic potential of ginger
rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves …
rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves …