Journal article

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Behannis Mena, Zhongxiang Fang, Hollis Ashman, Scott Hutchings, Ha Minh, Phyllis J Shand, Robyn D Warner

International Journal of Food Science & Technology | WILEY | Published : 2020