EFFECTS OF WATER, OIL, EGG WHITE AND STARCH ON THE TEXTURE OF COD SURIMI GELS BY RESPONSE SURFACE METHODOLOGY
- 1 January 1988
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (4), 431-451
- https://doi.org/10.1111/j.1745-4603.1988.tb00413.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- DEVELOPMENT OF A SAUSAGE‐TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGYJournal of Food Science, 1978