Author:
Jimenez-Colmenero F.,Cofrades S.,Herrero A.M.,Solas M.T.,Ruiz-Capillas C.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference40 articles.
1. Chemical deterioration of frozen bovine muscle at −4°C;Awad;Journal of Food Science,1968
2. Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets;Berry;Food Research International,1996
3. Texture profile analysis;Bourne;Food Technology,1978
4. Influence of the starch content in the viscoelastic properties of surimi gels;Campo;Journal of Food Engineering,2008
5. Rheological properties of concentrated suspensions: application to foodstuffs;Carreau,2002
Cited by
74 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献