Waxy corn starch affecting texture and ultrastructure of sardine surimi gels

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 204, Issue 2, 1997, Pages 121-128

  Alvarez, Cristina ^a   Couso, Isabel ^a   Solas, Maite ^b   Tejada, Margarita ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Sardine; Starch; Surimi; Texture; Ultrastructure; Water holding capacity

Indexed keywords

EID: 0008554086     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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