Morphology of starch in surimi gels

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 206, Issue 1, 1998, Pages 38-43

  Couso, Isabel ^a   Alvarez, Cristina ^a   Solas, M Teresa ^b   Barba, Carlos ^b   Tejada, Margarita ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gelatinization; Gels; Kamaboko; Starch; Surimi; Ultrastructure

Indexed keywords

EID: 0345607783     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050210     Document Type: Article

References (14)

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