Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Xiaodong Li, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong, Hongshan Rong
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2022-11-01
Schriftenreihe:	Foods
Schlagworte:	dual-proteins extrudates physicochemical characteristics flavor properties
Online-Zugang:	https://www.mdpi.com/2304-8158/11/22/3640
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