Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2935-2946

  Rather, Sajad Ahmad ^a   Masoodi, Farooq Ahmad ^a   Akhter, Rehana ^a   Gani, Adil ^a   Wani, Sajad Mohd ^a   Malik, Altaf Hussain ^b  

^a UNIVERSITY OF KASHMIR   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

[No Author keywords available]

Indexed keywords

MIXTURES; SCANNING ELECTRON MICROSCOPY; SENSORY PERCEPTION; WATER QUALITY;

OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SULFHYDRYL GROUPS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

PROTEINS;

EID: 84953355300     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12545     Document Type: Article

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