Effect of Psyllium (<i>Plantago ovata</i> Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Effects of psyllium (<i>Plantago ovata</i>) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, <i>w</i>/<i>w</i>) on gelling properties of surimi from threadfin bream (<i>Nemipterus</i> sp.) were investigated. The addition of 1% PHP result...

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書誌詳細

出版年:	Foods
主要な著者:	Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran, Pornpot Nuthong
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-05-01
主題:	psyllium husk threadfin bream surimi gelation textural properties rheology sensory evaluation
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/6/1181