Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zuoluo1314

【摘要】

：

The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared un

【作者】

：

Phatthira Sutloet Warangkana S

【机构】

：

DepartmentofFoodScienceandTechnology,AquaticProductUtilizationLaboratory

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2019年8期

【关键词】

：

ROHU (Labeo rohita) Gel-Forming Ability Kamaboko GEL EGG White Powder Washed GEL

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The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming abilit

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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

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