Effect of various starches on properties of meat batters
1994
Kolczak, T. | Kupiec, B. | Palka, K. (Akademia Rolnicza, Krakow (Poland). Katedra Przetworstwa Produktow Zwierzecych)
Properties of water-added meat batters and cooked sausages formulated with four types of starch have been examined. The following parameters were examined: pH value, water holding capacity and viscosity of the batter, heat stability of emulsion as well as composition, firmness and sensory characteristics of sausages
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