Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4697/fullpdf
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4. Quality characteristics of low-fat beef patties formulated with modified corn starch and water;Khalil;Food Chem,2000
5. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages;Caceres;Meat Sci,2004
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