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.

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DOI: 10.3390/FOODS10092173 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus