Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties

  1. Carballo, D.E.
  2. Caro, I.
  3. Gallego, C.
  4. González, A.R.
  5. Giráldez, F.J.
  6. Andrés, S.
  7. Mateo, J.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 9

Type: Article

DOI: 10.3390/FOODS10092173 GOOGLE SCHOLAR lock_openAccès ouvert editor

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