Authors: Yang, A Keeton, JT Beilken, SL Trout, GR

Citation: A. Yang et al., Evaluation of some binders and fat substitutes in low-fat frankfurters, J FOOD SCI, 66(7), 2001, pp. 1039-1046

Authors: Chin, KB Keeton, JT Miller, RK Longnecker, MT Lamkey, JW

Citation: Kb. Chin et al., Evaluation of konjac blends and soy protein isolate as fat replacements inlow-fat bologna, J FOOD SCI, 65(5), 2000, pp. 756-763

Authors: Chin, KB Keeton, JT Longnecker, MT Lamkey, JW

Citation: Kb. Chin et al., Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system), MEAT SCI, 53(1), 1999, pp. 45-57