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Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage
This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation signifi...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022999/ https://ncbi.nlm.nih.gov/pubmed/31877638 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010009 |
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