Effect of different sugar concentration on the rheological and textural properties of fish mince

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Effect of different sugar concentration on the rheological and textural properties of fish mince

Fish mince were prepared from Alaska Pollock where fish were headed, gutted, washed and minced. The fish mince were subjected to three formulations with different types of sugar which was sucrose, sorbitol and mannitol at 4%, 6% and 8% (w/w) concentration. Rheological properties and textural propert...

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Bibliographic Details
Main Author:	Ashari, Rozzamri
Format:	Conference or Workshop Item
Language:	English
Published:	Malaysian Society of Agricultural Engineers 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/76530/ http://psasir.upm.edu.my/id/eprint/76530/1/MSAEC-12.pdf

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