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Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibre

Research paper by Anton M. Pluschke, Guangli Feng, Barbara A. Williams, Michael J. Gidley

Indexed on: 23 Dec '18Published on: 19 Dec '18Published in: International Journal of Food Science & Technology



Abstract

International Journal of Food Science &Technology, EarlyView.