| Autor: |
Jingxin XU, Jingyao CHANG, KONG Baohua, Xiufang XIA, Qian LIU |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 23-30 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021050205 |
| Popis: |
In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-meat sausage (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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