Effects of Different Types of Starch and Pretreatment Temperature on the Gel Properties of Grounded Tibetan Mutton
To investigate the effects of different starch types and their pretreatment temperature on the quality characteristics of Tibetan minced mutton gel. In this experiment, mung bean (LD), corn (YD) and potato pregelatinized starch (MD) were added to Tibetan minced lamb to make starch Tibetan minced mut...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120107 |