Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat Content

✍ Scribed by M.E. BIGNER; B.W. BERRY

• Book ID: 108821263
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 127 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb04400.x