2016•Unpublished venueRequires access

EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL

Mousavi Beni Sahar, Ojagh Seyed Mahdi, Alishahi Ali Reza

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Key concepts: Tragacanth, Silver carp, Hypophthalmichthys, Carboxymethyl cellulose, Food science, Mathematics, Chemistry, Fish <Actinopterygii>

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EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL — Research Paper | ScholarLens