Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi
This present study aimed to compare the effect of sodium alginate on the physicochemical and sensory properties of vegan surimi. Sodium alginate at different concentrations (0%-Control, 0.25%-F1, 0.50%-F2, and 0.75%-F3) were added to the vegan surimi, and the effect to the physicochemical and sensor...
| Published in: | Canrea Journal: Food Technology, Nutritions, and Culinary Journal |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Hasanuddin University Department of Food Science and Technology
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85181480780&doi=10.20956%2fcanrea.v6i2.1034&partnerID=40&md5=a34bcf2ced739f0dee89010a30e2af1e |