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Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops
Use of extenders in meat products is not only health promoting but can also increase the economic worth of the products. Extension of the meat product is generally associated with poor binding and texture. Thus, the present study was envisaged to solve this problem by the incorporation of gum tragac...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2013
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348306/ https://ncbi.nlm.nih.gov/pubmed/25745233 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1172-y |
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