Effects of Native and Modified Starches on the Structure, Flavour, and In Vitro Digestion Kinetics of Luncheon Meat
To explore the performance of native and modified starches in room-temperature luncheon meat processing, this study prepared samples using seven types of starch (each added at 5%) under consistent formulations and processing conditions. Texture, cooking loss, pH and proximate composition were measured. Partial Least...