Open AccessUse of Stabilized Rice Bran as a Replacer of Soy Protein Concentrate or Meat in a Beef and Binder Product
Author(s) -
G. Prabhu,
R. Husak,
Rod Smith
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.030
Subject(s) - bran , food science , ingredient , soy protein , chemistry , raw material , organic chemistry
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