Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were use...
| Autors principals: | , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Wiley Blackwell
1994
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf |