Comparison of various types of starch when used in meat sausages
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 25 (1) , 21-36
- https://doi.org/10.1016/0309-1740(89)90063-6
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Composition and Properties of Commercial Native StarchesStarch ‐ Stärke, 1985
- An enzymic method for the determination of starch in meat productsFood Chemistry, 1983
- The influence of the structure of starch on its rheological propertiesFood Chemistry, 1980
- Enzymic Digestibility of Modified StarchesStarch ‐ Stärke, 1979
- Stability of Gravies to Freezing1Journal of the American Dietetic Association, 1972