Salt, Nonmuscle Proteins, and Hydrocolloids Affecting Rigidity Changes during Gelation of Giant Squid (Dosidicus gigas)

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 616-621

  Gómez Guillén, M Carmen ^a   Borderías, A Javier ^a   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gelation; Hydrocolloids; Proteins; Rheology; Squid muscle

Indexed keywords

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 0011071796     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960570b     Document Type: Article

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