Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

Journal of the Science of Food and Agriculture

Volumn 89, Issue 10, 2009, Pages 1648-1658

  Cardoso, Carlos ^a   Mendes, Rogério ^a   Vaz Pires, Paulo ^b,c   Nunes, Maria L ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Dietary fibre; Microbial transglutaminase; Surimi; Texture

Indexed keywords

CICHORIUM INTYBUS; PISUM SATIVUM; SCOMBER JAPONICUS; SCOMBER SCOMBRUS;

EID: 69249188462     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3636     Document Type: Article

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