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Food Technology and Biotechnology

Volumn 41, Issue 2, 2003, Pages 131-136

Effect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mince

(4) Uresti, Rocio M a López Arias, Nancy a Ramírez, José A a Vázquez, Manuel a,b

a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS (Mexico)

b Campus de Lugo (Spain)

Author keywords

Amidated low methoxyl pectin; Fish; Gel; Restructured products

Indexed keywords

RESTRUCTURED PRODUCTS;

GELS; HARDNESS; POLYSACCHARIDES; PROTEINS;

MEATS;

CYCLOPSETTA; CYCLOPSETTA CHITTENDENI; PLEURONECTOIDEI;

EID: 0037700186 PISSN: 13309862 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.