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Quality of shrimp analogue product as affected by addition of modified potato starch
The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added product prepared from surimi. Three batches of shrimp analogues were prepared with 0 % (NPS), 50 % (CPS)...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2014
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486565/ https://ncbi.nlm.nih.gov/pubmed/26139909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1494-4 |
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