RHEOLOGICAL AND WATER-HOLDING PROPERTIES OF GELLED MEAT BATTERS CONTAINING IOTA CARRAGEENAN, KAPPA-CARRAGEENAN OR XANTHAN GUM

被引：103

作者：

FOEGEDING, EA

RAMSEY, SR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06672.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：549 / 553

页数：5

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