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Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel
Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8225196/ https://ncbi.nlm.nih.gov/pubmed/34073886 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061181 |
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