Enrichment of fishburgers with proteins from surimi washing water-Reference-Cited by-同舟云学术

Enrichment of fishburgers with proteins from surimi washing water

Published:2020-12 Issue:4 Volume:40 Page:822-826
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OLIVEIRA Dayse Lícia de¹^ORCID,GRASSI Thiago Luís Magnani¹,BASSANI Juliana Sedlacek¹,DINIZ Juliana Campos Pereira¹,PAIVA Natália Mingues¹,PONSANO Elisa Helena Giglio¹

Affiliation:

1. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst21319.pdf

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3. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger;Bainy E. M.;Journal of Food Science and Technology,2015

4. Influência do amido e carragena nas propriedades texturiais de surimi de tilápia Oreochomis sp;Barreto P. L. M.;Revista Ciência e Tecnologia de Alimentos,1999

5. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties;Berry B. W.;Journal of Food Science,1992

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