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Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince
Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 ...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711474/ https://ncbi.nlm.nih.gov/pubmed/26787979 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2052-4 |
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