Utilization of protein isolates from rohu ( Labeo rohita ) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product-Reference-Cited by-同舟云学术

Utilization of protein isolates from rohu ( Labeo rohita ) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

Published:2021-08-18 Issue:3 Volume:102 Page:1263-1270
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Surasani Vijay Kumar Reddy¹^ORCID,Raju CV¹,Sofi Faisal R²,Shafiq Uzair¹

Affiliation:

1. Department of Fish Processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India

2. Faculty of Fisheries Sher‐E‐Kashmir University of Agricultural Science and Technology‐Kashmir Srinagar India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11464

Reference43 articles.

1. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

2. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

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