Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl
Objective: The aim of this paper was to study the effect of wheat protein on the quality of low-NaCl pork sausage and find the suitable range of wheat protein under different NaCl conditions. Methods: By single factor experiment, 0~50% KCl substitution levels and 0~8% wheat protein adding levels wer...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020077 |