Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans

© 2015 Elsevier Ltd. Various proportions of fermented soybeans i.e. thua nao and rice- koji miso were added into the swai-fish emulsion to improve the health potential of the products. Accordingly, the physico-chemical, microbiological properties and sensory attributes of the fish-based emulsions as...

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Bibliographic Details
Main Authors: Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, Katekan Dajanta
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
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Institution: Chiang Mai University