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

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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

Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among p...

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Bibliographic Details
Main Authors:	Feng, T., Ye, R., Zhuang, H., Rong, Z., Fang, Zhongxiang, Wang, Y., Gu, Z., Jin, Z.
Format:	Journal Article
Published:	Elsevier 2013
Online Access:	http://hdl.handle.net/20.500.11937/8129

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