Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivum L.) sprout and collagen and its optimization for reduced-fat patties

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

(2017) Cheol-Won Lee et al.   Korean Journal for Food Science of Animal Resources

Composition of mineral elements and bioactive compounds in tartary buckwheat and wheat sprouts as affected by natural mineral-rich water

(2016) Paula Pongrac et al.   JOURNAL OF CEREAL SCIENCE

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters

(2015) Yun-Sang Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

(2015) Hack-Youn Kim et al.   Korean Journal for Food Science of Animal Resources

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

(2015) Dong-Heon Song et al.   Korean Journal for Food Science of Animal Resources

Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages

(2014) Min-Sung Choi et al.   Korean Journal for Food Science of Animal Resources

Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky

(2013) Hack-Youn Kim et al.   Korean Journal for Food Science of Animal Resources

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

(2012) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

(2012) Kwang-Il An et al.   Korean Journal for Food Science of Animal Resources

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

(2011) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

(2011) Yun-Sang Choi et al.   MEAT SCIENCE