Effects of amidated low methoxyl pectin on healthy restructured fish food from Mexican flounder (Cyclopsetta chittendeni)

Journal of Food Process Engineering

Volumn 31, Issue 2, 2008, Pages 229-246

  Rodríguez, Nubia R ^a   Uresti, Rocio M ^b   Velazquez, Gonzalo ^b   Vázquez, Manuel ^c   Ramírez, José A ^b  

^a Cd Mante   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^c Área de Tecnología de Los Alimentos   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATES; FISH; GELS; HEALTH CARE;

EXPRESSIBLE WATER; FUNCTIONAL PROPERTIES; TEXTURAL PROPERTIES;

FOOD PRODUCTS;

CYCLOPSETTA CHITTENDENI; PLEURONECTOIDEI;

EID: 39749127711     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00149.x     Document Type: Article

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