Controlling texture in processed meat production

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Controlling texture in processed meat production

The present study showed the effects of a number of hydrocolloids in terms of adding them dry, pre-hydrated or solubilised and gelled, using unmodified wheat starch, 3 types of carrageenan (kappa, iota and lambda), locust bean gum (LBG), and finally citrus fibre on meat stability, textural propertie...

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Bibliographic Details
Main Author:	MORADIANNEJAD, HESAM
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2017
Online Access:	https://eprints.nottingham.ac.uk/48111/

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