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

• المؤلفون الرئيسيون: Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, Katekan Dajanta
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
• المؤسسة: Chiang Mai University

© 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...