Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Journal of Food Processing and Preservation

Volumn 41, Issue 5, 2017, Pages

  Arora, Bindvi ^a   Kamal, Shwet ^a   Sharma, V P ^a  

^a National Research Centre for Mushroom India   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BINS; CASEIN; EMULSIFICATION; FUNGI; PRODUCT DEVELOPMENT; XANTHAN GUM;

EMULSION STABILITY; NEW PRODUCT DEVELOPMENT; NUTRITIONAL PROPERTIES; OBJECTIVE EVALUATION; QUALITY CHARACTERISTIC; SOY PROTEIN CONCENTRATES; SUBJECTIVE EVALUATIONS; TEXTURAL PROPERTIES;

MEATS;

EID: 84994704888     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13134     Document Type: Article

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