Behaviour of egg white and starch in gelation of sardine muscle (Sardina pilchardus)

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 202, Issue 4, 1996, Pages 294-298

  Montero, Pilar ^a   Gómez Guillén, Carmen ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gelation; Response surface methodology; Sardine minced; Textural and water retention properties

Indexed keywords

EID: 0039048943     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01206099     Document Type: Article

References (19)

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