Quality of shrimp analogue product as affected by addition of modified potato starch
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1494-4.pdf
Reference33 articles.
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4. Buttkus H (1974) On the nature of the chemical and physical bonds which contribute to some structural properties of protein foods: A hypothesis. J Food Sci 39:484–489
5. Dyer WJ, French HV, Snow JW (1950) Proteins in fish muscle: Extraction of protein fraction in flesh. J Fish Res Bd Can 7:585–593
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