Elastic Modulus of Surimi Protein and Starch in Fish-Meat Gel with Added Starch Pregelatinized at 2 Temperatures
C.S. Kong, Y. Tashiro, H. OgawaVolume:
66
Year:
2001
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.2001.tb16094.x
File:
PDF, 152 KB
english, 2001