Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham / Efecto de la Goma de Algarrobo, la Carragenina Kappa y la Carragenina Iota Sobre la Sinéresis, Textura y Algunas C
<div>The current study evaluated the effect of the addition</div><div>of locus bean gum (LBG), Kappa carrageenan (KC) and Iota</div><div>carrageenan (IC) on some characteristics of cooked ham. For this purpose, a 2% mixture of LBG: KC: IC was added to the formula of a c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia, Sede Medellín
2013-12-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | http://www.revistas.unal.edu.co/index.php/refame/article/view/41225 |