Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%–9...

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Detalles Bibliográficos
Autores principales: Kim, Youngmin, Jang, Hyejin, Lim, Sangdong, Hong, Sangpil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810388/
https://www.ncbi.nlm.nih.gov/pubmed/33506225
http://dx.doi.org/10.5851/kosfa.2020.e87

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810388/
https://www.ncbi.nlm.nih.gov/pubmed/33506225
http://dx.doi.org/10.5851/kosfa.2020.e87

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