Studies on the processing properties and interactions between porcine blood proteins and waxy rice starch during making porcine blood cake.

Lin, C. W.C. W.LinYang, J. H.J. H.YangSu, H. P.H. P.SuChen, H. L.H. L.ChenHuang, C. C.C. C.Huang2009-03-252018-06-292009-03-252018-06-292001http://ntur.lib.ntu.edu.tw//handle/246246/147830en-USStudies on the processing properties and interactions between porcine blood proteins and waxy rice starch during making porcine blood cake.journal article