Effect of Trehalose on the State of Water, Protein Denaturation and Gel-Forming Ability of Weever Surimi
Wu, ShengjunVolume:
19
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2015.1033550
Date:
March, 2016
File:
PDF, 385 KB
english, 2016