Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

VKR Surasani, CV Raju, U Shafiq, MV Chandra… - Lwt, 2020 - Elsevier
Protein isolates from Pangas waste were incorporated into sausages at different
concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of …
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Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages.

VKR Surasani, CV Raju, US Uzair Shafiq, MV Chandra… - 2020 - cabidigitallibrary.org
Protein isolates from Pangas waste were incorporated into sausages at different
concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of …

[引用][C] Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

VKR Surasani, CV Raju, U Shafiq, MV Chandra… - 2019