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Tovar, Clara
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Tovar, Clara
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Influence of the starch content in the viscoelastic properties of surimi gels
by
Campo, Laura
,
Tovar
,
Clara
Published 2008
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2
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
by
Campo-Deaño, Laura
,
Tovar
,
Clara
Published in
Food Hydrocolloids
(2009)
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3
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
by
Campo Deaño, Laura
,
Tovar
,
Clara
A
Published 2009
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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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