The effect of curdlan on the rheological properties of...

Food Chemistry 2015 / 07 Vol. 179

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Wu, Chunhua, Yuan, Chunhong, Chen, Shiguo, Liu, Donghong, Ye, Xingqian, Hu, Yaqin
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Volume:
179
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.01.125
Date:
July, 2015
File:
PDF, 1.32 MB
english, 2015
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