Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives

• المؤلفون الرئيسيون: Utaiwan Chattong, Arunee Apichartsrangkoon, Pittaya Chaikham, Thawatchai Supavititpatana, Alan E. Bell
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84952333449&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44046
• المؤسسة: Chiang Mai University

© 2015 Elsevier Ltd. Minced-ostrich meat was blended and chopped with various proportions of gum powder in terms of carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XAN) and other ingredients such as sodium chloride, sodium tripolyphosphate, linseed oil and ice. The mixed batter...