Quality of reduced-fat frankfurter modified by konjac-starch mixed gels

Quality of reduced-fat frankfurter modified by konjac-starch mixed gels

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Kao, W. T.
Otros Autores:	Lin, K. W.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 4 (2006), p. S326-332
Materias:	Alimentos Salchicha Propiedades reológicas Almidón Harinas Calidad
Publicación relacionada:	Contenido en: Journal of food science

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