Crossmark

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Crossref DOI link: https://doi.org/10.1007/s13197-014-1496-2

Published Online: 2014-07-31

Published Print: 2015-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Prestes, R. C.

Silva, L. B.

Torri, A. M. P.

Kubota, E. H.

Rosa, C. S.

Roman, S. S.

Kempka, A. P.

Demiate, I. M.
License Information

Text and Data Mining valid from 2014-07-31