First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration

International Journal of Food Engineering

Volumn 8, Issue 1, 2012, Pages

  Solo de Zaldivar, Beatriz ^a   Herranz, Beatriz ^a   Borderias, Javier ^a  

^a CSIC   (Spain)

Author keywords

Deacetylation; Glucomannan; Thermostable gels

Indexed keywords

AQUEOUS DISPERSIONS; DEACETYLATION; GLUCOMANNAN; KONJAC GLUCOMANNAN;

ACETYLATION; FISH; GELATION;

GELS;

EID: 84870512230     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2407     Document Type: Article

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