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Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions

Xixi Wang, Shuo-meng Li, Jing Wang, Ke-Xin Bao, Zhongkai Zhou

2024Food Chemistry10 citationsDOI

Topics & Concepts

Food scienceResistant starchChemistryStarchModified starchMeat and Animal Product QualityFood composition and propertiesProteins in Food Systems
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions | Litcius