Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (Barbus barbus).
Introduction. Algae have been used as natural ingredients to produce new canned fish burgers prepared from minced flesh of common barbel. In this research, the impact of the addition of Cystoseira compressa and Jania adhaerens at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory char...
| Publicado en: | BioMed Research International pp. 1 - 15 |
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| Autores principales: | , , , , , , , , , |
| Formato: | equations & formulas pictorial research tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
10/9/19
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| Acceso en línea: | Ver este registro en EBSCOhost |