Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan
Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular sea...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2024-05-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_44502_15669b181d00e36f74c0f063e7001a13.pdf |