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Showing 1 to 1 of 1 for “"Fishball analogues; Konjac glucomannan; Rheology; Texture; Taste-active value"”.
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RESEARCH AND DEVELOPMENT OF PLANT-BASED FISHBALL ANALOGUES MADE FROM SOY PROTEIN AND KONJAC GLUCOMANNAN
… plant-based seafood alternatives. Mimicking the texture and sensory characteristics of traditional seafood is still challenging. This dissertation developed a plant-based fishball analogue (PFB) with soy protein and konjac glucomannan (KGM), mimicking the texture and taste of fishball (FB), …