Influence of resistant starch on microstructure and physical properties of breaded fish fillets
The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus ni...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Iranian Fisheries Research Organization
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34204/ http://www.jifro.ir/browse.php?a_id=1433&sid=1&slc_lang=en |
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