Effects of carrageenan on the stability and textual properties of shirmp balls
The objective of this study was to assess the effects of carrageenan on the stability and textural properties of shrimp balls. It was divided into two phases. The first phase dealt with the determination of the best carrageenan to be incorporated into shrimp balls. Results of the sensory evaluation...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1992.
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