Effect of Addition of Rice Starch on the Stress-Strain Characteristics of Heat-Induced Gel of Frozen Fish-Meat (Surimi)
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference6 articles.
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4. Temperature dependence of elasticity of kamaboko.
5. Influences of temperature and starch on the viscoelasticity of Kamaboko.
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