Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

LWT

Volumn 58, Issue 1, 2014, Pages 135-141

  Gao, Xueqin ^a,b   Zhang, Wangang ^a,c   Zhou, Guanghong ^a,c  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Henna Institute of Science and Technology   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Carrageenan; Corn starch; Glutinous rice flour; Ground pork patties; Soy protein isolate

Indexed keywords

MEATS; STARCH;

CARRAGEENANS; CORN STARCH; GLUTINOI RICE FLOUR; GLUTINOUS RICE; GROUND PORK PATTY; PHYSIO-CHEMICAL; POTATO STARCHES; RICE FLOUR; SENSORY QUALITIES; SOY PROTEIN ISOLATES;

PROTEINS;

GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84898781016     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.044     Document Type: Article

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