FLEISCHWIRTSCHAFT, cilt.71, sa.5, ss.551-552, 1991 (SCI-Expanded)
Kofte, a Turkish minced meat product, was prepared using 10, 20 and 30% hydrated (1:2.5, soya protein:water) textured soya protein (TSP) and was subjected to sensory tests. The chemical composition, moisture and fat retention, pH, cooking loss and TBA number were also determined.