| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398816 | Food Research International | 2013 | 9 Pages |
Abstract
⺠No significant differences of physicochemical properties were found between sausages. ⺠Fat-substituted sausage had better emulsifying stability and water holding capacity. ⺠Fat-substituted sausage had the similar textural properties as the high fat one. ⺠Fat-substituted sausage had superior total acceptability compared with low fat one. ⺠MBG/rice starch gels can be substituted 10% (w/w) fat content in the sausage.
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Authors
Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin,