Elastic Modulus of Surimi Protein and Starch in Fish-Meat Gel with Added Starch Pregelatinized at 2 Temperatures

✍ Scribed by C.S. Kong; Y. Tashiro; H. Ogawa

• Book ID: 108823362
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 152 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb16094.x