title: Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal products.
abstract: The influence of fat-protein ratio, moisture content, buttermilk powder, modified wheat flour, corn starch and modified waxy maize flour in processed meat emulsions upon their sensory attributes, textural profile parameters, and selected functional properties were investigated. These properties were optimized using regression models, canonical analysis, response surface methodology, and a multidimensional optimization algorithm.
authors: School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
authors: G S
authors: GS
authors: Mittal
authors: W R
authors: WR
authors: Usborne