Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108662
Abstract: Abstract Protein isolates from Pangas waste were incorporated into sausages at different concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of its physico-chemical, textural, sensory and rheological properties. Increasing protein isolate content… read more here.
Keywords: protein; protein isolates; waste; chemical textural ... See more keywords