Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burge...

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Detalles Bibliográficos
Autores principales: Li, Jieyu, Shi, Linfan, Ren, Zhongyang, Weng, Wuyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277584/
https://www.ncbi.nlm.nih.gov/pubmed/35845780
http://dx.doi.org/10.3389/fnut.2022.923433

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277584/
https://www.ncbi.nlm.nih.gov/pubmed/35845780
http://dx.doi.org/10.3389/fnut.2022.923433

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