Effects of fish collagen peptides on physical properties of mixed gels containing konjac glucomannan and kappa-carrageenan

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 58, Issue 6, 2011, Pages 252-258

  Kato, Ai ^a   Kodani, Yukitoshi ^a   Shimada, Hiromi ^b   Sasaki, Tomoko ^b   Hayakawa, Fumiyo ^b   Kohyama, Kaoru ^b  

^a Tottori Institute of Industrial Technology   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Electromyography; Mastication; Physical properties; Texture; Tilapia collagenpeptides

Indexed keywords

AMORPHOPHALLUS KONJAC; SUS; TILAPIA;

EID: 80755167929     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.58.252     Document Type: Article

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