Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow)
Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acce...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Ferdowsi University of Mashhad
2021-11-01
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| Colección: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Materias: | |
| Acceso en línea: | https://ifstrj.um.ac.ir/article_38030_f66efbc89c0fb4155d7e65fe228099c5.pdf |
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