Quality characteristics of silver carp surimi gels as affected by okara
The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheologic...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Taylor & Francis Group
2023-09-01
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| Цуврал: | International Journal of Food Properties |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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