Fat reduction in emulsion sausage using an enzyme-modified potato starch

Journal of the Science of Food and Agriculture

Volumn 88, Issue 9, 2008, Pages 1632-1637

  Liu, Huaiwei ^a   Xiong, Youling L ^b   Jiang, Lianzhou ^a   Kong, Baohua ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsion sausage; Fat replacer; Potato starch; Quality properties

Indexed keywords

SOLANUM TUBEROSUM;

EID: 46049101870     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3260     Document Type: Article

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