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Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
Jia, Ru, Katano, Toyohiko, Yoshimoto, Yasushi, Gao, Yuanpei, Watanabe, Yuki, Nakazawa, Naho, Osako, Kazufumi, Okazaki, EmikoLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.03.024
Date:
March, 2018
File:
PDF, 7.77 MB
english, 2018