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

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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Bibliographic Details
Main Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Pittaya Chaikham, Thawatchai Supavititpatana, Alan E. Bell
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Chemistry
Engineering
Online Access: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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Institution: Chiang Mai University

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http://cmuir.cmu.ac.th/jspui/handle/6653943832/53964

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