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“Setting-Freezing-Reheating” Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel
Jia, Ru, Hiraoka, Yoshinobu, Tung, Yilun, Nakazawa, Naho, Osako, Kazufumi, Okazaki, EmikoVolume:
24
Year:
2018
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.24.999
File:
PDF, 1.20 MB
english, 2018