Modified broken rice starch as fat substitute in sausages

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Characterization and Preparation of Broken Rice Proteins Modified by Proteases

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Physicochemical Properties of Rice Starch Modified by Hydrothermal Treatments

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Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger

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ژورنال

عنوان ژورنال: Ciência e Tecnologia de Alimentos

سال: 2011

ISSN: 0101-2061

DOI: 10.1590/s0101-20612011000300037