Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters /

The objective of this study was to evaluate low-fat bologna (LFB) treatments formulated with konjac blend (KB) types and levels, soy protein isolate (SPI) levels and moisture:protein (M:P) ratios of meat batter to determine the best combination with characteristics similar to control bologna (30% fa...

Full description

Bibliographic Details

Main Author:	Chin, Koo Bok, 1963-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1997.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=736579701&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD