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Optimization of textural characteristics of restructured pimiento strips by response surface methodology
In this study, the effect of guar gum (0.5%–1% w/w), sodium alginate (1%–2% w/w), and calcium chloride (2%–8% w/w) on textural properties of restructuring pimiento strips (RPS) was investigated. The gums were added to the pimiento strip formula, and different quality attributes including rupture for...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526648/ https://www.ncbi.nlm.nih.gov/pubmed/31139372 http://dx.doi.org/10.1002/fsn3.984 |