Thermal gelation properties of two different composition sardine (Sardina pilchardus) muscles with addition of non-muscle proteins and hydrocolloids

Food Chemistry

Volumn 58, Issue 1-2, 1997, Pages 81-87

  Gomez Guillen C ^a   Borderías, A Javier ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARRAGEENAN; EGG WHITE; GLUTEN; PROTEIN; SOYBEAN PROTEIN; STARCH;

ARTICLE; FISH; FOOD PROCESSING; FOOD QUALITY; GELATINIZATION; HYDROCOLLOID; LIPID COMPOSITION; MUSCLE; RIGIDITY; SOLUBILITY; TEMPERATURE; VISCOSITY; WATER CONTENT;

EID: 0038277656     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00217-8     Document Type: Article

References (38)

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