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.

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 9

Type: Article

DOI: 10.3390/FOODS10092173 GOOGLE SCHOLAR lock_openOpen access editor