Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives
© 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...
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| Main Authors: | , , , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84952333449&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53964 |
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| 機構: | Chiang Mai University |