Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15788.x/fullpdf
Reference20 articles.
1. 21 CFR 172-Food additives permitted for direct addition to food for human consumption: Curdlan;Anonymous;Federal Register.,1996
2. Effects of curdlan on the rheological properties and gelling processes of meat gels under a model system using minced pork;Funami;Nippon Shokuhin Kagaku Kougaku Kaishi.,1996
3. Curdlan properties for application in fat mimetics for meat products;Funami;J. Food Sci.,1998
4. Production, Properties, and Application of Curdlan
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