EFFECT OF STARCH OF TEXTURAL PROPERTIES OF SURIMI GEL

被引：94

作者：

KIM, JM

LEE, CM

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881

[2] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04469

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06711.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：722 / 725

页数：4

共 15 条

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