Morphology of starch in surimi gels

European Food Research and Technology

Volumn 206, Issue 1, 1998, Pages 38-43

  Couso, Isabel ^a   Alvarez, Cristina ^a   Teresa Solas, M ^b   Barba, Carlos ^b   Tejada, Margarita ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gelatinization; Gels; Kamaboko; Starch; Surimi; Ultrastructure

Indexed keywords

EID: 54749096729     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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