Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter
Author:
Affiliation:
1. OmniHealth Group, Inc; New Taipei City Taiwan ROC
2. Dept. of Food and Nutrition; Providence Univ; nr. 200 Chungchi Rd., Shalu District, Taichung City Taiwan ROC
Publisher
Wiley
Subject
Food Science
Reference28 articles.
1. Structure of Acetobacter cellulose composites in the hydrated state;Astley;Intl J Biol Macromol,2001
2. Practice of Objective Texture Measurement
3. The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose-nata;Chung;Intl J Food Sci Technol,1999
4. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages;Cáceres;Meat Sci,2004
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