EFFECTS OF WATER, OIL, EGG WHITE AND STARCH ON THE TEXTURE OF COD SURIMI GELS BY RESPONSE SURFACE METHODOLOGY-Reference-Cited by-同舟云学术

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EFFECTS OF WATER, OIL, EGG WHITE AND STARCH ON THE TEXTURE OF COD SURIMI GELS BY RESPONSE SURFACE METHODOLOGY

Published:1988-01 Issue:4 Volume:19 Page:431-451
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

HASTINGS R. J.,CURRALL J. E. P.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1988.tb00413.x/fullpdf

Reference10 articles.

1. DEVELOPMENT OF A SAUSAGE-TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGY

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1. The Relationship between Penetration, Tension, and Torsion for the Fracture of Surimi Gels: Application of Digital Image Correlation (DIC);Processes;2023-01-13

2. The effect of particle size of mince, and mesh size of dewatering cloth, on the properties of gels of washed whiting (Merlangius merlangus) mince;International Journal of Food Science & Technology;2007-07-01

3. The properties of surimi and kamaboko gels from nine British species of fish;International Journal of Food Science & Technology;2007-06-28

4. Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus);Food Chemistry;2007-01

5. Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels;International Journal of Food Science and Technology;2002-04

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