Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch-Reference-Cited by-同舟云学术

Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch

Published:2022-02-27 Issue:5 Volume:57 Page:3181-3195
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wijayanti Ima¹²,Benjakul Soottawat¹^ORCID,Chantakun Kasidate¹,Prodpran Thummanoon³,Sookchoo Pornsatit³

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand

2. Department of Fishery Products Technology Faculty of Fisheries and Marine Science Universitas Diponegoro Semarang 50275 Indonesia

3. Center of Excellence in Bio‐based Materials and Packaging Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15651

Reference59 articles.

1. Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

2. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder

3. Biocalcium powder from precooked skipjack tuna bone: Production and its characteristics

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