Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1974-1.pdf
Reference36 articles.
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3. Balange A, Benjakul S (2011) Effect of kiam wood extract as influenced by pH during oxygenation on mackerel surimi gel. J Food Biochem 35:574–595
4. Benjakul S, Visessanguan W (2003) Transglutaminase-mediated setting in bigeye snapper surimi. Food Res Int 36:253–266
5. Benjakul S, Visessanguan W, Srivilai C (2001) Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi. J Food Biochem 25:285–305
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