Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage
Mohamed Osman, Abdellatif A. Mohamed, Isam A. Mohamed Ahmed, Mohammed Alamri, Fahad Al Juhaimi, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem
Topics & Concepts
Food scienceChemistryStarchCorn starchAcetylationModified starchFat substituteWaxy cornBiochemistryGeneMeat and Animal Product QualityFood composition and propertiesNanocomposite Films for Food Packaging