Open AccessStarch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture
Author(s) -
Octavio Toledo,
Tecnologico de Estudios Superiores de Ecatepec
Publication year - 2019
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2019v13n1/toledo
Subject(s) - food science , texture (cosmology) , potato starch , starch , chemistry , computer science , artificial intelligence , image (mathematics)