Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles
The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage duri...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPB University
2025-01-01
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| Series: | Tropical Animal Science Journal |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/tasj/article/view/58874 |
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