Studying the Effects of Fish Muscle Incorporation on Storage Stability of a Novel Corn-fish Snack-Reference-Cited by-同舟云学术

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Studying the Effects of Fish Muscle Incorporation on Storage Stability of a Novel Corn-fish Snack

Published:2015-10-30 Issue:1 Volume:39 Page:45-53
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Shahmohammadi H.R.¹²,Bakar J.²³,Russly A.R.²³,Noranizan M.A.²,Mirhosseini H.²

Affiliation:

1. Iranian Fisheries Science Research Institute; Agricultural Research, Education and Extension Organization (AREEO); PO Box 14155-6116 Tehran Iran

2. Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400, Serdang Selangor Malaysia

3. Institute of Halal Products Research; Universiti Putra Malaysia; Serdang Selangor Malaysia

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12173/fullpdf

Reference33 articles.

1. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;J. Food Eng.,2008

2. Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process;Asgharzadeh;Grasas y Aceites,2010

3. Extrusion of blends of rice and chick pea flours: A response surface analysis;Bhattacharya;J. Food Eng.,1994

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