Compression properties of fish-meat gel as affected by gelatinization of added starch

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 283-286

  Kong, C S ^a   Ogawa, H ^a   Iso, Naomichi ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Dynamic viscoelasticity; Elastic properties; Starch modulus; Surimi

Indexed keywords

EID: 0032902869     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15883.x     Document Type: Article

References (9)

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