Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ramin Haji Maleki"'
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 pages, 5 tables.-- Available online Jan 4, 2006.
The technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius)
The technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f33fded7b46f6a00a77f70555194b8
https://doi.org/10.1016/j.foodchem.2005.09.090
https://doi.org/10.1016/j.foodchem.2005.09.090
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 pages, 5 figures.-- Printed version published Aug 2006.
The technological effect of wheat fibre, as a healthy ingredient in which consumers are interested, was studied in surimi gel products. Three and six per cent wheat fibre with different p
The technological effect of wheat fibre, as a healthy ingredient in which consumers are interested, was studied in surimi gel products. Three and six per cent wheat fibre with different p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6514524caebfafb0024ca43c3a8ec366
https://doi.org/10.1007/s00217-005-0242-4
https://doi.org/10.1007/s00217-005-0242-4
Autor:
Asli Cadun, Can Altinel Ataman, Şükran Çakli, Berna Kilinç, Ramin Haji Maleki, Ufuk Çelik, Duygu Kışla, Latif Taşkaya
Publikováno v:
European Food Research and Technology. 220:526-530
Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus, 1758) and pike perch (Sander lucioperca, Linnaeus, 1758). Quality changes of battered fish pat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0791846b45ffb0e3990afbb6a9ab7740
https://doi.org/10.1007/s00217-004-1089-9
https://doi.org/10.1007/s00217-004-1089-9