Author:
Huang Shiqi,Roman Laura,Martinez Mario M.,Bohrer Benjamin M.
Funder
Natural Sciences and Engineering Research Council of Canada
Reference45 articles.
1. Modified starches and their usages in selected food products: A review study;Abbas;Journal of Agricultural Science,2010
2. Meat color measurement guidelines;AMSA,2012
3. Official methods of analysis; 950.46 (moisture); 992.06 and 933.05 (fat); 992.15 (protein); 996.11 (starch);AOAC,2016
4. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Ashogbon;Starch-Stärke,2014
5. Technofunctional ingredients for meat products: Current challenges;Balestra,2019
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献