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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...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2013
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| Témata: | |
| On-line přístup: | 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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