Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw...

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Detalles Bibliográficos
Autores principales: Li, Xiaodong, Zhang, Tonghao, An, Yueqi, Yin, Tao, Xiong, Shanbai, Rong, Hongshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689315/
https://www.ncbi.nlm.nih.gov/pubmed/36429230
http://dx.doi.org/10.3390/foods11223640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689315/
https://www.ncbi.nlm.nih.gov/pubmed/36429230
http://dx.doi.org/10.3390/foods11223640

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