Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09898.x/fullpdf
Reference33 articles.
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2. Thermal gel degradation (Modori) in sardine surimi gels;Alvarez;J Food Sci,1999b
3. Roles of endogenous enzymes in surimi gelation;An;Trends Food Sci Technol,1996
4. Freeze denaturation of carp myofibrilscompared with thermal denaturation;Azuma;Fisheries Sci.,1998
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