Modified broken rice starch as fat substitute in sausages

The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study e...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2011-09, Vol.31 (3), p.789-792
Hauptverfasser:	Limberger, Valéria Maria, Brum, Fabrício Barros, Patias, Luciana Dalpieve, Daniel, Ana Paula, Comarela, Carine Gláucia, Emanuelli, Tatiana, Silva, Leila Picolli da
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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