Effect of Starch of Textural Properties of Surimi Gel
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3), 722-725
- https://doi.org/10.1111/j.1365-2621.1987.tb06711.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- A Brief Overview of Proteomics at the 50th ASMS ConferenceOMICS: A Journal of Integrative Biology, 2002
- RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH‐FISH PROTEIN SYSTEMS DURING THERMAL PROCESSING2,,3Journal of Texture Studies, 1985
- SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- DETERMINATION OF THE YIELD STRESS OF HYDROCOLLOID DISPERSIONSJournal of Texture Studies, 1981
- Some observations on the mechanism of starch gelationInternational Journal of Food Science & Technology, 1971
- A Potentiometric Study of the Change in Iodine Binding Capacity of Amylose while Retrograding in Dilute Solution1Journal of the American Chemical Society, 1957
- Starches in the Food IndustryPublished by American Chemical Society (ACS) ,1955
- Multiple Range and Multiple F TestsBiometrics, 1955