EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS EFECTO DE LA CONCENTRACIÓN ALGINATO/CALCIO SOBRE LAS PROPIEDADES FÍSICAS Y SENSORIALES DE EXTENSORES GRASOS
The fat extenders are fat replacer that can be used to provide some or all of the functions of fat in the meat products, yielding fewer calories than fat. The influence of several sodium alginate (0.69% - 2.81%) and calcium carbonate (0.21% - 0.84%) concentrations on the texture, melting point, and...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2012
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/f671a6eae7f14c70a5b829e041bc1261 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|