Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage)
"Yor" is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-34247169486&partnerID=40&md5=5f354f2534fc743c6d013fe56bf77299 http://www.ncbi.nlm.nih.gov/pubmed/22060999 http://cmuir.cmu.ac.th/handle/6653943832/573 |
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| Institution: | Chiang Mai University |
| Language: | English |