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...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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2003.
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