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    Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

    Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage by Feng, T., Ye, R., Zhuang, H., Rong, Z., Fang, Zhongxiang, Wang, Y., Gu, Z., Jin, Z.

    Published 2013
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