Journal article

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

Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin

Food Research International | ELSEVIER SCIENCE BV | Published : 2013

University of Melbourne Researchers

Grants

Awarded by National Natural Fund Committee for Youth


Awarded by Scientific Innovation Key Project of Shanghai Education Committee


Funding Acknowledgements

The financial support was kindly provided by the National Natural Fund Committee for Youth (31000794) and the Scientific Innovation Key Project of Shanghai Education Committee (12ZZ187).