Physical and rheological properties of red tilapia (Oreochromis niloticus linnaeus) mince for development of spray-dried fish powder

In order to examine the potential of utilizing whole mince of red tilapia (Oreochromis niloticus) powder as surimi or surimi based products, the effect of various additives such as potato starch (PS) (5-25%), sago starch (SS) (5-25%), chitosan (0.4-2.0%) and sodium tripolyphophate (TPP) (0.05-1.0%)...

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書誌詳細

第一著者:	Uzzaman, Md Akhter
フォーマット:	学位論文
言語:	英語
出版事項:	2012
主題:	Tilapia Surimi Fishery products
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/32822/1/FSTM%202012%2022R.pdf