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Yinong Wei
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Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
by
Yinong
Wei
,
Tao Zhang
,
Fanqianhui Yu
,
Yong Xue
,
Zhaojie Li
,
Yuming Wang
,
Changhu Xue
Published in
International Journal of Food Properties
(2018)
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Related Subjects
Curdlan
Food processing and manufacture
Gel properties
High-temperature treatment
Nutrition. Foods and food supply
Properties
Surimi
TP368-456
TX341-641
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