Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of...
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| Format: | Article |
| Language: | English |
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Universidad Autonoma Metropolitana
2019-06-01
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| Series: | Nacameh |
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| Online Access: | http://nacameh.cbsuami.org/volumenes/v13n1/Nacameh_v13n1p01_Toledo.pdf |