Assessment of added protein/starch on the functional properties of surimi gels manufactured from atlantic whiting

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Murphy, Sheila C ^a   Gilroy, Deidre ^b   Kerry, John F ^a   Kerry, Joe P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Munster Technological University   (Ireland)

Author keywords

Functionality; Protein additives; Surimi; Suwari

Indexed keywords

MERLANGIUS MERLANGUS; SOLANUM TUBEROSUM;

EID: 13844272613     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09014.x     Document Type: Article

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