Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12953/
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| Title |
Effects of different cryo/dryoprotectants and drying on
physicochemical and functional properties of surimi powder
prepared from Piaractus brachypomus.
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| Creator |
Esther, Isidore
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| Subject |
18 Processed foods
Fish 03 Freeze drying |
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| Date |
2017
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12953/1/esther.pdf
Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted) |
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