Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1021-1027

  Sankar, Thazhakot V ^a   Ramachandran, Alappat ^a  

^a Department of Physics   (India)

Author keywords

Compressibility; Folding characteristics; Gel strength; Kamaboko; Major Indian carps; Surimi; Suwari

Indexed keywords

COMPRESSIBILITY; FISH; FOOD PROCESSING; GEL; RHEOLOGY;

CATLA CATLA; CIRRHINUS; CIRRHINUS MRIGALA; CYPRINIDAE; CYPRINUS CARPIO; LABEO; LABEO ROHITA;

EID: 0036306576     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1139     Document Type: Article

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