木薯淀粉对水肉肠理化及感官特性的影响

{"title":"木薯淀粉对水肉肠理化及感官特性的影响","authors":"R. Ponsingh, R. Babu, S. Ruban, V. A. Rao","doi":"10.3923/JFTECH.2011.32.35","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"17 1","pages":"32-35"},"PeriodicalIF":0.0000,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage\",\"authors\":\"R. Ponsingh, R. Babu, S. Ruban, V. A. Rao\",\"doi\":\"10.3923/JFTECH.2011.32.35\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":15737,\"journal\":{\"name\":\"Journal of Food Technology\",\"volume\":\"17 1\",\"pages\":\"32-35\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2011-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/JFTECH.2011.32.35\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/JFTECH.2011.32.35","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}