ICAR Research Data Repository for Knowledge Management
Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
Not Available |
|
| Creator |
Bindvi Arora, Shwet Kamal,V.P. Sharma
|
|
| Subject |
Mushroom, Binding Agents, Sausage Analogue
|
|
| Description |
Not Available
Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan gum) at different concentrations on quality characteristics and nutritional properties of mushroom based sausage analogues made with 5% saturated fat was studied. Significant improvement in textural properties (purge loss and emulsion stability) was observed in samples made with carrageenan as binding agent (P Not Available |
|
| Date |
2022-08-05T07:19:25Z
2022-08-05T07:19:25Z 2016-09-30 |
|
| Type |
Journal
|
|
| Identifier |
Not Available
Online ISSN:1745-4549 http://krishi.icar.gov.in/jspui/handle/123456789/73702 |
|
| Language |
English
|
|
| Relation |
Not Available;
|
|
| Publisher |
Willey
|
|