Effects of konjac oligo-glucomannan on the physicochemical...

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Food Hydrocolloids 2018 / 10

Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)

Liu, Jianhua, Fang, Chunhua, Luo, Yahong, Ding, Yuting, Liu, Shulai
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.10.056
Date:
October, 2018
File:
PDF, 927 KB
english, 2018
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