Behaviour of egg white and starch in gelation of sardine muscle (Sardina pilchardus)
- 1 July 1996
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 202 (4), 294-298
- https://doi.org/10.1007/bf01206099
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Water Binding and Ingredient Dispersion Pattern Effects on Surimi Gel TextureJournal of Food Science, 1991
- Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein‐incorporated Surimi GelJournal of Food Science, 1990
- Effect of Starch of Textural Properties of Surimi GelJournal of Food Science, 1987