At the same time, because resistant starch does not contain protein, the protein of pork batter revealed a decreasing trend with the increase in the starch, but the samples of T1, T2, and T3 were not significantly different ( p > 0.05); and there were no significant differences in ash content, either ( p > 0.05). 2.2.
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Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
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