Effects of heating processes on changes in ice crystal...

Food Hydrocolloids 2019 / 05 Vol. 90

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Jia, Ru, Jiang, Qingqing, Kanda, Maki, Tokiwa, Jun, Nakazawa, Naho, Osako, Kazufumi, Okazaki, Emiko
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Volume:
90
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.12.029
Date:
May, 2019
File:
PDF, 4.89 MB
english, 2019
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