Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Published 2013 View Full Article

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Title
Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops
Authors
Keywords
Gum tragacanth, Extended restructured mutton chops, Physico-chemical properties, Sensory attributes, Texture profile analysis and microbiological studies
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 3, Pages 1626-1633
Publisher
Springer Nature
Online
2013-10-12
DOI
10.1007/s13197-013-1172-y
References
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