Quality of reduced-fat frankfurter modified by konjac-starch mixed gels

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  Kao, W T ^a   Lin, K W ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Konjac flour; Potato starch; Reduced fat; Rheological properties; TPA

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33745258660     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00003.x     Document Type: Article

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