Effect of acetylated rice starch on rheological properties of surimi sol and gel

Food Science and Biotechnology

Volumn 16, Issue 5, 2007, Pages 817-821

  Jung, Young Hwa ^a   Kim, Won Woo ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Acetylated rice starch; Freeze thaw stability; Rheology; Surimi; Thermogram

Indexed keywords

EID: 49749103672     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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