Influence of texture of suwari gels on kamaboko gels made from sardine (Sardina pilchardus) surimi

Journal of the Science of Food and Agriculture

Volumn 75, Issue 4, 1997, Pages 472-480

  Alvarez, Cristina ^a   Tejada, Margarita ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gels; Kamaboko; Sardine; Suwari; Texture; Water holding capacity

Indexed keywords

EID: 0031404812     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199712)75:4<472::AID-JSFA900>3.0.CO;2-P     Document Type: Article

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