Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating
Author:
Publisher
Wiley
Subject
Food Science
Reference29 articles.
1. Analysis of Heat Transfer in Surimi Paste Heated by Conventional and Ohmic Means
2. Changes in the electrical conductivity of foods during ohmic heating
3. Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch
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