Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels
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This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67-6.04 μm) on the gel properties and flavor of silver carp surimi gels. Decreasing DRB particle size significantly enhanced gel strength and water holding capacity (WHC). Specifi... ...
