Effects of different types of starches on Katjang goat meat emulsion characteristics
Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the filler is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Applied Biology
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116973/ http://psasir.upm.edu.my/id/eprint/116973/1/116973.pdf |