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Fish balls were produced from thread-fin-bream based surimi. Three types and quantities of flours were used in this study: tapioca flour, Purity 4 and National Frigex. Three, 5 and 8% were added during kneading. The cooked fish balls were then frozen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1022::e212bff675633e93c11857c4492cd4fe
http://aquaticcommons.org/26737/
http://aquaticcommons.org/26737/
