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, F.J.
- Andrés, S.
- Mateo, J.
Revue:
Foods
ISSN: 2304-8158
Année de publication: 2021
Volumen: 10
Número: 9
Type: Article
