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
Awarded by National Natural Fund Committee for Youth
Awarded by Scientific Innovation Key Project of Shanghai Education Committee
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).