ENHANCING EFFECT OF STARCH ON JELLY STRENGTH OF FISH MEAT JELLY-IV
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Ready-to-Serve Crab Sandwich Spread in Retort Pouch: Product Development and Process Optimization;Journal of Aquatic Food Product Technology;2013-12-18
2. Effect of Addition of Rice Starch on the Stress-Strain Characteristics of Heat-Induced Gel of Frozen Fish-Meat (Surimi);Nippon Shokuhin Kagaku Kogaku Kaishi;2007
3. Thermal Transitions of Admixed Starch/Fish Protein Systems During Heating;Journal of Food Science;2006-08-25
4. Starch‐biopolymer interactions—a review;Food Reviews International;1997-05
5. Surimi: The “high tech” raw materials from minced fish flesh;Food Reviews International;1986-01
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