Quality characteristics of silver carp surimi gels as affected by okara
The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheologic...
| Հիմնական հեղինակներ: | , , , |
|---|---|
| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
Taylor & Francis Group
2023-09-01
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| Շարք: | International Journal of Food Properties |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863 |