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Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibre

RepositoryUniversity of Queensland [UQ eSpace]
URL
Author(s)Pluschke, Anton M.; Feng, Guangli; Williams, Barbara A.; Gidley, Michael J.
Item typeArticle
JournalInternational Journal of Food Science and Technology - Oxford, Print_ISSN:0950-5423, Online_ISSN:1365-2621
DOIhttps://doi.org/10.1111/ijfs.14069

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