Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters
1. In the first experiment, the effect of adding purified malva nut gum (PMG) to comminuted poultry breast meat batters formulated with different contents of sodium chloride (NaCl; 10 to 30 g/kg) and tripolyphosphate (TPP; 0 and 5 g/kg) was studied. 2. Increasing salt (sodium chloride) content, alon...
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| Main Authors: | , , , |
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| 格式: | Article |
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2018
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| 在線閱讀: | https://repository.li.mahidol.ac.th/handle/123456789/27067 |
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| 機構: | Mahidol University |