Effects of raw material composition on the quality of fish-chicken dual protein vermicelli
<b>Objective:</b> This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. <b>Methods:</b> Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extru...
| 出版年: | Shipin yu jixie |
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| 主要な著者: | , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
The Editorial Office of Food and Machinery
2022-09-01
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| 主題: | |
| オンライン･アクセス: | http://www.ifoodmm.com/spyjxen/article/abstract/20220732 |