Substitution of pork fat with hydroxypropylated tapioca (Manihot ultissima Pohl.) starch in low-cost chicken-based longganisa
ABSTRACT This study was conducted to substitute pork fat with hydroxypropylated tapioca starch in the formulation of low-cost chicken-based longanisa. The maximum level of substitution without significantly affecting (α=0.05) the acceptability and the sensory attributes of the product was determined...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2003.
|
| 主題: |