Quality characteristics of mackerel tuna (Euthynnus affinis) burger formulated with tapioca flour and Kappaphycopsis cottonii powder as binding agents
Abstract The texture’s consistency of fish burger products has become the main concern in seafood manufacture to satisfy consumer’s expectations. In this present work, tapioca flour at concentration of 4% and 6% (w/w) and Kappaphycopsis cottonii powder at level of 0%, 2%, and 4% (w/w) were substitut...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer
2025-11-01
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| coleção: | Discover Food |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44187-025-00718-7 |
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