Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04318.x/fullpdf
Reference37 articles.
1. J.S. Chen, 1988 . Optimization in the formulation of surimi-based extruded products . Master's thesis , Univ. of Rhode Island. Kingston, RI.
2. Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel
3. Water Binding and Ingredient Dispersion Pattern Effects on Surimi Gel Texture
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