Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)-Reference-Cited by-同舟云学术

Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

Published:2024-06 Issue: Volume:9 Page:100285
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Kingwascharapong Passakorn^ORCID,Paewpisakul Pranpriya,Sripoovieng Wilaiwan,Sanprasert Sasina,Pongsetkul Jaksuma,Meethong Ratiwan,Hunsakul Kanrawee,Karnjanapratum Supatra,Ali Ali Muhammed Moula,Petsong Kantiya,Rawdkuen Saroat

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation;Abd Rashid;J. Clean. Prod.,2022

2. The effect of ratio between Tilapia fish (Oreochromis niloticus) and Otoshimi on properties of sago fish crackers;Abdul Rashed;JTRSS,2021

3. Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor);Bakar;Int. Food Res. J.,2020

4. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2;Barros;J. Food Sci. Technol.,2019

5. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder;Benjakul;Food Chem.,2018

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