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

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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書目詳細資料
Main Authors:	Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, Katekan Dajanta
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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