Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium
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DOI: 10.1080/10942912.2016.1242139
Abstract: ABSTRACT Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63… read more here.
Keywords: freshwater prawn; curry; sensory characteristics; textural sensory ... See more keywords
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
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DOI: 10.3390/foods10030514
Abstract: This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat… read more here.
Keywords: fermentation; sourdough bread; textural sensory; type ... See more keywords