Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions

✍ Scribed by Alberto Romero; Carlos Bengoechea; Felipe Cordobés; Antonio Guerrero

• Book ID: 113627822
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 622 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2009.06.012