2004•Food ChemistryRequires access

Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs

Hasret Ulu

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Key concepts: Food science, Chemistry, Whey protein, Lipid oxidation, Wheat flour, Oxidative phosphorylation, Protein isolate, Biochemistry

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Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs — Research Paper | ScholarLens