Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham
The substitution effect of carrageenan, soy protein and potato starch by orange bagasse on physico-chemical characteristics of cooked ham was evaluated. A 33 factorial design was used, with substitution levels of 0, 50 and 100%. The results indicate that the substitution of potato starch for orange...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2011-12-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v5n2/Nacameh_v5n2_027-039-AguilarRico_etal.pdf |