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Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

Meltem Serdaroğlu, Özlem Değırmencioğlu

Open publisher page 138 citations

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Key concepts: Palatability, Food science, Chemistry, Moisture, Organic chemistry

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Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte) — Research Paper | ScholarLens