Use of native pea starches as an alternative to modified corn starch in low-fat bologna-Reference-Cited by-同舟云学术

Use of native pea starches as an alternative to modified corn starch in low-fat bologna

Published:2021-01 Issue: Volume:171 Page:108283
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pietrasik Z.,Soladoye O.P.

Funder

Alberta Pulse Growers

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Effects of regular and modified potato and corn starches on frankfurter type products prepared with vegetable oil;Barbut;Italian Journal of Food Science,2018

4. Sensory and physical characteristics of reduced-fat Turkey frankfurters with modified corn starch and water;Beggs;Journal of Food Science,1997

5. Quality characteristics of low-fat frankfurters manufactured with potato starch, finely ground toasted bread and rice bran;Bloukas;Journal of Muscle Foods,1996

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