The Rheological Properties and Structural Changes of Abalone Meat with Different Drying Methods
Author:
Affiliation:
1. College of Food Science and Engineering, Ocean University of China, Qingdao, China
Funder
National Natural Science Foundation of China
Qingdao science and technology plan
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2014.979383
Reference23 articles.
1. The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
2. Rheological properties and structural changes in raw and cooked abalone meat
3. Rheological properties and structural changes in steamed and boiled abalone meat
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