Effects of native and modified starches on the physicochemical and textural properties of rainbow tr...
Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers
About this item
Full title
Author / Creator
Publisher
Abingdon: Taylor & Francis
Journal title
Language
English
Formats
Publication information
Publisher
Abingdon: Taylor & Francis
Subjects
More information
Scope and Contents
Contents
Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starch...
Alternative Titles
Full title
Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_crossref_primary_10_1080_19476337_2019_1574903
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1080_19476337_2019_1574903
Other Identifiers
ISSN
1947-6337
E-ISSN
1947-6345
DOI
10.1080/19476337.2019.1574903
