The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
Published in: | Food Hydrocolloids |
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Main Authors: | , , , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2017
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.foodhyd.2016.08.011 https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/plain |
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