1.The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

作　　者：Ana L. Paternina ;Jairo G. Salcedo ;Pedro E. Romero 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(SPL):190-206.doi:10.19026/ajfst.16.5955

出版社：MAXWELL Science Publication

文章 ID：219764694

文章详细
2.Effect of Addition of Starch and Yam Flour on the Sensory and Instrumental Properties of Low Fat Sausages

作　　者：Ana L. Paternina ;Jairo G. Salcedo ;Pedro E. Romero 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):166-178.doi:10.19026/ajfst.14.5890

出版社：MAXWELL Science Publication

文章 ID：219764739

文章详细
3.The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

作　　者：Ana L. Paternina ;Jairo G. Salcedo ;Pedro E. Romero 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(1):190-213.doi:10.19026/ajfst.16.5955

出版社：MAXWELL Science Publication

文章 ID：1023359429

文章详细
4.Effect of Addition of Starch and Yam Flour on the Sensory and Instrumental Properties of Low Fat Sausages

作　　者：Ana L. Paternina ;Jairo G. Salcedo ;Pedro E. Romero 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(1):166-178.doi:10.19026/ajfst.14.5890

出版社：MAXWELL Science Publication

文章 ID：1023359481

文章详细

	Ana L. Paternina	4篇
	Claudia D. Paula	4篇
	Jairo G. Salcedo	4篇
	Pedro E. Romero	4篇

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