DocumentCode
18950
Title
Investigation of Factors Influencing the Textural Properties of Konjac and Konjac/Starch Mixtures and the Quality of Reduced-Fat Frankfurter Containing Konjac/Starch Mixed Gels
Author
Kuo-wei Lin استاد مشاور
University
Ethesys
Grade
نامعلوم
Major
Master )Food and Nutrition(
Number of pages
0
Publish Date
2003
Keyword
frankfurter , texture profile analysis , alkaline , sensory evaluate , Starch , konjac , rheological
Note
01
Language
انگليسي
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