Effects of Taro Powder on Quality of Silver Carp Surimi Products
In order to improve the gel properties and flavor quality of silver carp surimi products, frozen silver carp surimi was studied, where the effects of different amounts of taro powder (0, 0.1%, 0.25%, 0.5%, 1%, 1.5% (w/w)) on the water-holding capacity, cooking loss rate, whiteness, moisture distribu...
| Hauptverfasser: | , , , , , , , , |
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| Format: | Artikel |
| Sprache: | zho |
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The editorial department of Science and Technology of Food Industry
2023-12-01
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| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020100 |