Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks.
Asad NawazZhouyi XiongQing LiHanguo XiongSana IrshadLei ChenPengkai WangMongchao ZhangSundas HinaJoe M RegensteinPublished in: Journal of the science of food and agriculture (2019)
The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry.
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