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Journal: Foods, 2021
Volume: 10
Number: 2173
2173
Article: Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties
Authors: by Diego E. Carballo, Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés and Javier Mateo
Link: https://www.mdpi.com/2304-8158/10/9/2173

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