Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing
© 2019, © 2019 Taylor & Francis Group, LLC. The objective of this study was to examine how konjac flour or carboxymethylcellulose (CMC) could improve the physical, microbiological, and sensorial qualities of pressurized Swai fish-based emulsions. The properties of the pressurized batches were...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal |
| Published: |
2019
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067544646&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65240 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |