Tables index

From

Preparation of Milkfish Bone Powder by a Novel Bone-Embrittlementing Technique and Used in Manufacturing High Calcium Egg Roll

Tzuching Wang

Journal of Food and Nutrition Research. 2020, 8(2), 95-101 doi:10.12691/jfnr-8-2-4
  • Table 1. Ash, calcium, fat and moisture content, white index and shear force of different BET
  • Table 2. Changes of aw and TBA value of fishbone powder with different BET during 90-day storage
  • Table 3.Effect of added different ratios of MBP on aw, calcium content, fracturability and APC of egg roll
  • Table 4. Changes of added different ratios of MBP on the TBA value of egg roll during 90-day storage
  • Table 5. The sensory evaluation of egg roll added different ratios of MBP
  • Table 1. Ash, calcium, fat and moisture content, white index and shear force of different BET
  • Table 2. Changes of aw and TBA value of fishbone powder with different BET during 90-day storage
  • Table 3.Effect of added different ratios of MBP on aw, calcium content, fracturability and APC of egg roll
  • Table 4. Changes of added different ratios of MBP on the TBA value of egg roll during 90-day storage
  • Table 5. The sensory evaluation of egg roll added different ratios of MBP