Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber
Author:
Affiliation:
1. Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Funder
Department of Family and Consumer Sciences in the College of Agriculture and Environmental Sciences at NC A&T State University
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1829229
Reference24 articles.
1. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran
2. Association of Official Analytical Chemists. 1995. Official methods of analysis of AOAC international.
3. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
4. Physicochemical properties of surimi gels fortified with dietary fiber
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