Characteristics and application of enzyme-modified carboxymethyl starch in sausages

LWT

Volumn 44, Issue 10, 2011, Pages 1993-1998

  Luo, Zhigang ^a   Xu, Zhongyue ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Carboxymethyl starch; Enzyme hydrolysis; Fat replacer; Sausage

Indexed keywords

EMULSIFICATION; ENZYMATIC HYDROLYSIS; MEATS; SENSORY ANALYSIS; TEXTURES;

CARBOXYMETHYL STARCH; EMULSION STABILITY; ENZYME HYDROLYSIS; FREEZE-THAW STABILITY; MODIFIED STARCHES; OVERALL ACCEPTABILITY; SAUSAGE; WATER HOLDING CAPACITY;

STARCH;

EID: 80051789592     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.016     Document Type: Article

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