Optimization of compound shrimp mince gel based on texture properties
<b>Objective:</b> To promote the intensive processing of Antarctic Krill and enrich the types of minced shrimp products. <b>Methods:</b> Using Krill meat and prawn meat as main raw materials, waxy corn acetylated distarch adipate, egg white powder, soy protein isolate, glutamine transaminase and oth...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2023-10-01
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| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://www.ifoodmm.com/spyjxen/article/abstract/20230629 |
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