Textural and Physical Properties of Acid–Induced and Potassium–Substituted Low–Sodium Surimi Gels

✍ Scribed by P.Z. Lian; C.M. Lee; K.H. Chung

• Book ID: 108823894
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 103 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb11368.x