Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

By R. C. Prestes, L. B. Silva, A. M. P. Torri, E. H. Kubota, C. S. Rosa, S. S. Roman, A. P. Kempka and I. M. Demiate

Publisher: Springer Science and Business Media LLC

Year: 2014

DOI identifier: 10.1007/s13197-014-1496-2

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Provided by: MUCC (Crossref)

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