Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

LWT

Volumn 40, Issue 3, 2007, Pages 498-505

  Somboonpanyakul, Promluck ^a   Barbut, Shai ^b   Jantawat, Pantipa ^a   Chinprahast, Ninnart ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Frankfurters; Malva nut; Poultry meat batter; Scaphium scaphigerum (G. Don) Guib Planch

Indexed keywords

ADDITION REACTIONS; ELASTICITY; PHOSPHATES; SODIUM CHLORIDE;

FRANKFURTERS; MALVA NUT GUM (MNG); POULTRY MEAT BATTER; SCAPHIUM SCAPHIGERUM (G. DON) GUIB & PLANCH;

MEATS;

MALVA; SCAPHIUM SCAPHIGERUM;

EID: 33750479856     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.12.008     Document Type: Article

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