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Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip.
Dave Jaydeep, Pinakin (2018) Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Dryoprotectant, hydrocolloids, drying methods, Surimi powder, Pangasius bocourti, Mayonnaise |
| Subjects: | 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Aug 2018 11:01 |
| Last Modified: | 14 Aug 2018 11:01 |
| URI: | http://ir.cftri.res.in/id/eprint/13788 |
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