Gel properties of surimi from bighead carp (Aristichthys nobilis): Influence of setting and soy protein isolate

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Luo, Y K ^a   Pan, D D ^b   Ji, B P ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

Bighead carp; Gel properties; Setting; Soy protein isolate; Surimi

Indexed keywords

ARISTICHTHYS NOBILIS; CYPRINUS CARPIO; GLYCINE MAX;

EID: 7444246162     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09898.x     Document Type: Article

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