Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white

Response surface methodology based on Box–Behnken was used to assess the effects of three kinds of texture‐improving ingredients, namely, mixed starch (MS) (6%–8%) of sweet potato starch and glutinous rice flour, k‐carrageenan (CG) (0.4%–0.6%), and konjac flour (KF) (0.8%–1.2%), on the firmness, ela...

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Detalles Bibliográficos
Autores principales: Wang, Zhong Feng, Xu, Tao, Wang, Chu Yan, Deng, Nan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145252/
https://www.ncbi.nlm.nih.gov/pubmed/30258580
http://dx.doi.org/10.1002/fsn3.684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145252/
https://www.ncbi.nlm.nih.gov/pubmed/30258580
http://dx.doi.org/10.1002/fsn3.684

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