摘要 : Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-lipid composites (CLCs) were compared with those of all-beef patties. The CLC gels contained high-amylose cornstarch, maltodextrins, a... 展开
作者 | Garzon GA. McKeith FK. Gooding JP. Felker FC. Palmquist DE. Brewer MS. |
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期刊名称 | 《Journal of Food Science》 |
页码/总页数 | p. 2050-2056 / 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Carbohydrate-lipid composite Low fat Sensory Beef Texture Textured soy protein Ground-beef Quality characteristics Modifying ingredients Cooking method Meat-products Starch Corn Water |
馆藏号 | TS-103 |