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Influence of the starch content in the viscoelastic properties of surimi gels
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The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska...
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The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska...
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Related Subjects
Food Science
General Chemical Engineering
General Chemistry
arzua-ulloa cheese
behavior
fish
gel strength
model
temperature
viscoelasticity
wheat starch
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