Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes-Reference-Cited by-同舟云学术

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

Published:2023-06 Issue: Volume:7 Page:100221
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Ming-Min Wong,Ismail-Fitry Mohammad Rashedi^ORCID

Funder

Universiti Putra Malaysia

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

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5. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots;Aprianita;J. Food Sci. Technol.,2014

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