Konu "Meat emulsion" için Scopus İndeksli Yayınlar Koleksiyonu listeleme
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The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
(Elsevier, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on ...