Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white

✍ Scribed by Gipsy Tabilo-Munizaga; Gustavo V Barbosa-Cánovas

• Book ID: 116487848
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 266 KB
• Volume: 37
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2004.04.001