Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta

Journal of Food Science and Technology

Volumn 50, Issue 3, 2013, Pages 514-520

  Chalamaiah, M ^a   Balaswamy, K ^a   Rao, G Narsing ^a   Rao, P G Prabhakara ^a   Jyothirmayi, T ^a  

^a NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Cirrhinus mrigala; Fish egg; Mrigal; Protein concentrates; Protein solubility; SDS PAGE; Sensory analysis

Indexed keywords

CHEMICAL ANALYSIS; EMULSIFICATION; FISH; PH; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS; SOLUBILITY; TEXTURES;

CIRRHINUS MRIGALA; MRIGAL; PROTEIN CONCENTRATES; PROTEIN SOLUBILITY; SDS PAGE;

PROTEINS;

CIRRHINUS MRIGALA;

EID: 84878486167     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0357-5     Document Type: Article

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