Effect of different sugar concentration on the rheological and textural properties of fish mince
Fish mince were prepared from Alaska Pollock where fish were headed, gutted, washed and minced. The fish mince were subjected to three formulations with different types of sugar which was sucrose, sorbitol and mannitol at 4%, 6% and 8% (w/w) concentration. Rheological properties and textural propert...
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| 第一著者: | |
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| フォーマット: | Conference or Workshop Item |
| 言語: | English |
| 出版事項: |
Malaysian Society of Agricultural Engineers
2019
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/76530/1/MSAEC-12.pdf |
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