Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan
A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS), sodium alginate (AL), and iota-carrageenan...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2009-11-01
|
| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.rdoapp.psu.ac.th/html/sjst/journal/31-5/0125-3395-31-5-491-500.pdf |