Abstract The present experiments showed that the modified starch(phosphate of starch)pos sesses a high water holding capacity and a satisfactory stability ,and can greatly improve the texture , mouthfeel,sliceability and cooking yield of Sandwich Ham .Also ,the shelf life can be extended .
Zhang Fengkuan. Effect of Modified Starch on the Quality of Sandwich Ham[J]. Meat Research, 1999, 13(4): 46-47 https://doi.org/10.7506/rlyj1001-8123-199904017
1999, Vol. 13 
