Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack
To investigate the effect of minced fish incorporation on storage stability of a puffed corn-fish snack, treatments including 15% silver carp (Hypophthalmichthys molitrix) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values (PVs) of treatments incr...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley Periodicals
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16175/1/Studying%20the%20effects%20of%20fish%20muscle%20incorporation%20on%20storage%20stability%20of%20a%20novel%20corn-fish%20snack.pdf |