Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.

about

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.

Item

http://www.wikidata.org/entity/Q35801892

description

2014 nî lūn-bûn

@nan

2014年の論文

@ja

2014年論文

@yue

2014年論文

@zh-hant

2014年論文

@zh-hk

2014年論文

@zh-mo

2014年論文

@zh-tw

2014年论文

@wuu

2014年论文

@zh

2014年论文

@zh-cn

name

Sensory and physicochemical ev ...... native and modified starches.

@ast

Sensory and physicochemical ev ...... native and modified starches.

@en

type

Item

label

Sensory and physicochemical ev ...... native and modified starches.

@ast

Sensory and physicochemical ev ...... native and modified starches.

@en

prefLabel

Sensory and physicochemical ev ...... native and modified starches.

@ast

Sensory and physicochemical ev ...... native and modified starches.

@en

P1476

Sensory and physicochemical ev ...... d native and modified starches

@en

P2093

A M P Torri

http://www.w3.org/2001/XMLSchema#string

A P Kempka

http://www.w3.org/2001/XMLSchema#string

C S Rosa

http://www.w3.org/2001/XMLSchema#string

E H Kubota

http://www.w3.org/2001/XMLSchema#string

L B Silva

http://www.w3.org/2001/XMLSchema#string

R C Prestes

http://www.w3.org/2001/XMLSchema#string

S S Roman

http://www.w3.org/2001/XMLSchema#string

P2860

Improving functional value of meat products.

Advances in ingredient and processing systems for meat and meat products.

Reducing the fat content in ground beef without sacrificing quality: a review.

Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review.

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride.

Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.

Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna.

Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system).

P2888

s13197-014-1496-2

P304

4360-4368

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1007/S13197-014-1496-2

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Ivo Mottin Demiate

P577

2014-07-31T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

279727431

http://www.w3.org/2001/XMLSchema#string

P698

26139901

http://www.w3.org/2001/XMLSchema#string

P932

4486547

http://www.w3.org/2001/XMLSchema#string