Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced-sodium frankfurter
© 2019 Institute of Food Science and Technology The three-components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced-sodium frankfurters. Fourteen frankfurters were analysed for texture and colour, and consumer (n = 100) acceptability....
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
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2020
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85077400213&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/67563 |
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| 機構: | Chiang Mai University |