Thermal Gel Degradation ( Modori ) in Sardine Surimi Gels
Author:
Affiliation:
1. The authors are affiliated with Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain. Direct inquiries to Dr. M. Tejada.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15099.x
Reference23 articles.
1. Influence of texture ofsuwari gels onkamaboko gels made from sardine (Sardina pilchardus) surimi
2. Microstructure ofsuwari andkamaboko sardine surimi gels
3. Texture profile analysis;Bourne M.C.;Food Technol,1978
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