Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)
Abstract This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of...
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer Nature
2021-01-01
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| Seri Bilgileri: | Food Science of Animal Resources |
| Konular: | |
| Online Erişim: | https://doi.org/10.5851/kosfa.2020.e87 |
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