The influence of the substitution of fat with modified starch on the quality of pork liver pâtés
Ryszard Rezler, Mirosława Krzywdzińska‐Bartkowiak, Michał Piątek
Topics & Concepts
RheologyStarchDynamic mechanical analysisFood scienceChemistryPalatabilityMaterials scienceComposite materialOrganic chemistryPolymerMeat and Animal Product QualityFood composition and propertiesProteins in Food Systems