Product development and storage study of squid balls with carrageenan
Product development and storage of squid balls were studied. Kappa-carrageenan, iota-carrageenan and polyphosphates were used as binders to improve the texture of the product. For the storage study, shelf-life was established at three different temperatures, namely room, refrigeration and freezing t...
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| Format: | Thesis |
| Language: | English |
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1992.
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