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

Carballo, D. E.; Caro, I.; Gallego, C.; González, A.R.; Giráldez, Francisco Javier; Andrés, Sonia; Mateo, J.

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

12 páginas, 5 tablas.

Detalhes bibliográficos
Autores:	Carballo, D. E., Caro, I., Gallego, C., González, A.R., Giráldez, Francisco Javier, Andrés, Sonia, Mateo, J.
Formato:	artículo
Estado:	Versión publicada
Fecha de publicación:	2021
País:	España
Recursos:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/251751
Acesso em linha:	http://hdl.handle.net/10261/251751
Access Level:	acceso abierto
Palavra-chave:	Discolouration Lipid autoxidation Natural antioxidant Functional food Cooking yield Patty

Descrição
Resumo:	12 páginas, 5 tablas.

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

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