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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| 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 |