Učitavanje...
Effect of virgin coconut oil on properties of surimi gel
Effects of virgin coconut oil (VCO) at various levels (0–25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15–25%...
Spremljeno u:
| Izdano u: | J Food Sci Technol |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2017
|
| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785374/ https://ncbi.nlm.nih.gov/pubmed/29391613 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2958-0 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|