Yam affects the antioxidative and gel-forming properties of surimi gels

Journal of the Science of Food and Agriculture

Volumn 85, Issue 14, 2005, Pages 2385-2390

  Chiang, Been Huang ^a   Chou, Su Tze ^b   Hsu, Cheng Kuang ^c  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Antioxidation; Surimi; Texture; Yam

Indexed keywords

DIOSCOREA ALATA; POLLACHIUS VIRENS; SOLANUM TUBEROSUM;

EID: 27144516390     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2228     Document Type: Article

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