Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grad...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Fisheries and Aquatic Science
2023-02-01
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| coleção: | Fisheries and Aquatic Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2023.e12 |
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