Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi
Appropriate addition of vegetable oil can improve the flavour, increase the nutritional composition, and modify the quality of surimi seafood products. In the present work, the effects of different levels (0 to 2%) of red palm oil (RPO) and extra virgin coconut oil (EVCO) on the properties of thread...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Universiti Putra Malaysia
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/42165/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42165/2/FULL%20TEXT1.pdf |