Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation signifi...

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Detalles Bibliográficos
Autores principales: Pereira, Jailson, Hu, Hongyan, Xing, Lujuan, Zhang, Wangang, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022999/
https://www.ncbi.nlm.nih.gov/pubmed/31877638
http://dx.doi.org/10.3390/foods9010009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022999/
https://www.ncbi.nlm.nih.gov/pubmed/31877638
http://dx.doi.org/10.3390/foods9010009

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