DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00303.x/fullpdf
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5. Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphophsphate or pyrophosphate;ENGELANDSDAL;J. Sci. Food Agric.,1986
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