Waxy corn starch affecting texture and ultrastructure of sardine surimi gels

European Food Research and Technology

Volumn 204, Issue 2, 1997, Pages 121-128

  Alvarez, Cristina ^a   Couso, Isabel ^a   Solas, Maite ^b   Tejada, Margarita ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Sardine; Starch; Surimi; Texture; Ultrastructure; Water holding capacity

Indexed keywords

EID: 53249132846     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050048     Document Type: Article

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