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Effects of transglutaminase and kappa-carrageenan on the physical and sensory qualities of fish (Pangasianodon hypophthalmus) patties
(Thai Journal Online on behalf of King Mongkut's Institute of Technology Ladkrabang, 2018-03-30)
The objective of this research was to study the effect of transglutaminase (TGase) and ĸ-carrageenan (CG) on the physical and sensorial qualities of a fish patty compared with control (with 0.2 % phosphate). A 3 × 3 full ...