Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage-Reference-Cited by-同舟云学术

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage

Published:2022-09 Issue: Volume:388 Page:132988
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Eshag Osman Mohamed F.,Mohamed Abdellatif A.,Mohamed Ahmed Isam A.,Alamri Mohammed S.,Al Juhaimi Fahad Y.,Hussain Shahzad,Ibraheem Mohamed A.,Qasem Akram A.

Funder

King Saud University Deanship of Scientific Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. Association of official of analytical chemists, official methods of analysis;AOAC,2010

4. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies;Asioli;Food Quality and Preference,2017

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

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