Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers

被引：0
|
作者：
Sánchez-Zapata, Elena [1 ]
Pérez-Alvarez, José Angel [1 ]
Fernández-López, Juana [1 ]
机构：
[1] IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana) Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Alicante, Spain
来源：
International Journal of Food Science and Technology | 2012年 / 47卷 / 10期
关键词：
Co-products - Cooking properties - Cyperus esculentus - Manufacturing process - Nutritional value - Pork burger - Revalorisation - Tiger nut;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：2198 / 2204
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