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Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared w...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008741/ https://ncbi.nlm.nih.gov/pubmed/24803701 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0588-5 |
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