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《Science and Technology of Food Industry》 2006-04
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Effect of maize starch phosphate ester on the texture of chicken meat sausage

Maize starch phosphate esters with different degrees of substitution were used as additives to the processing of chicken meat sausage. The results indicated that the texture of the sausage products with starch phosphate ester P2 were better in elasticity, hardness, viscosity and chewing than those with native maize starch.
【Fund】: 安徽省自然科学基金(03041301);; 国家自然科学基金(20376001)资助。
【CateGory Index】: TS251.65
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