Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02004.x/fullpdf
Reference31 articles.
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2. Transglutaminase-mediated setting in bigeye snapper surimi;Benjakul;Food Research International,2003
3. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma protein;Benjakul;Journal of Food Quality,2001
4. Changes in physicochemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice;Benjakul;Food Chemistry,2003
5. Effect of high temperature setting on gelling characteristics of surimi from some tropical fish;Benjakul;International Journal of Food Science and Technology,2004
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