首页> 外文OA文献 >Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

【2h】

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

机译：用各种高蛋白质豆科粉替代木薯淀粉对Keropok lekor（马来西亚鱼香肠）的感觉特性的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Nur Liyana N.; Nor-Khaizura M.A.R.; Ismail-Fitry M.R.;
展开▼
作者单位

展开▼
年度 2018
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Histamine and Histamine-Forming Bacteria in Keropok lekor (Malaysian Fish Sausage) during Processing [J] . Mahmud Ab Rashid Nor-Khaizura, Hassan Zaiton, Bakar Jamilah, Food science and technology research . 2009,第4期

机译：加工过程中Keropok lekor（马来西亚鱼香肠）中的组胺和组胺细菌
2. Effect of Tapioca Starch and Potato Flour on Physico - Chemical, Sensory and Microbial Characteristics of Pork Sausage During Refrigerated Storage (4±1°C) [J] . S. Wilfred Ruban, V. Appa Rao, A. Kalaikannan Global Veterinaria . 2008,第5期

机译：木薯淀粉和土豆粉对猪肉香肠冷藏（4±1°C）期间的理化，感官和微生物特性的影响
3. Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage [J] . Progress in Artificial Intelligence . 2020,第1期

机译：米粉，糯米粉和木薯淀粉对乳液型煮熟的香肠功能性质和品质的影响
4. Textural and sensory properties of little tuna fish balls (Euthynnus affinis) arrowroot flour substitutions (Maranta arundinacea Linn.) added with sodium tripolyphosphate [C] . R Y Kurniasari, D R Affandi, B Yudhistira International Conference on Food Science and Engineering . 2020

机译：小金枪鱼球（Euthynnus Affinis）的质影和感官属性（Euthynnus Affinis）arrorroot粉替代（Maranta Arundinacea Linn。）用三聚磷酸钠添加
5. A study of the pasting properties of rice flour and starch as affected by rice variety and physicochemical properties. [D] . Ibanez-Carranza, Ana Maria. 2002

机译：米粉和淀粉的糊化特性受稻米品种和理化特性影响的研究。
6. Influence of Rice Flour Glutinous Rice Flour and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage [O] . Jailson Pereira, Hongyan Hu, Lujuan Xing, 2020

机译：米粉糯米粉和木薯淀粉对乳化型香肠的功能特性和品质的影响
7. The Characteristics of “Keropok Pilus” Which the Tapioca Flour was Substituted by Purple Sweet Potato (Ipomoea batatas L.) Flour [O] . 2012

机译：Tapioca粉末被紫色甘薯（Ipomoea Batatas L.）面粉取代的“Keropok pilus”的特征

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

著录项

引文网络

相似文献

相关主题

期刊订阅