Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species-Reference-Cited by-同舟云学术

Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species

Published:2012-12 Issue:4 Volume:113 Page:520-526
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cardoso Carlos,Ribeiro Bernardo,Mendes Rogério

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Comparison of reactivity of transglutaminase to various fish actomyosin;Araki;Nippon Suisan Gakkaishi,1993

5. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish;Benjakul;Food Chemistry,2003

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