Modified broken rice starch as fat substitute in sausages;Amido modificado de quirera de arroz como substituto de gordura em salsichas

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 3, 2011, Pages 789-792

  Limberger, Valéria Maria ^a   Brum, Fabrício Barros ^a   Patias, Luciana Dalpieve ^a   Daniel, Ana Paula ^a   Comarela, Carine Gláucia ^a   Emanuelli, Tatiana ^a   da Silva, Leila Picolli ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Broken rice; Extrusion; Fat replacement; Low fat sausage; Phosphorylation

Indexed keywords

EID: 80054976992     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000300037     Document Type: Article

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