Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, l-carrageenan and egg white

European Food Research and Technology

Volumn 202, Issue 3, 1996, Pages 221-227

  Gómez Guillen, Carmen ^a   Solas, Teresa ^b   Borderías, Javier ^a   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Ingredients; Rheological and ultrastructural properties; Squid gelation

Indexed keywords

EID: 53349143851     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/bf01263544     Document Type: Article

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