Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

✍ Scribed by Sheila C. Murphy; Deidre Gilroy; John F. Kerry; Joe P. Kerry

• Book ID: 108826113
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 108 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb09014.x