Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Sathivel, Subramaniam ^a   Bechtel, Peter J ^a   Babbitt, Jerry K ^a   Prinyawiwatkul, Witoon ^b   Patterson, Mary ^a  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Arrowtooth flounder; Fish protein power; Functional properties; Mayonnaise; Rheological properties

Indexed keywords

PLEURONECTOIDEI; REINHARDTIUS STOMIAS;

EID: 14844291399     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07091.x     Document Type: Article

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