EFFECT OF SOY FLOUR, SOY PROTEIN-CONCENTRATE AND SODIUM ALGINATE ON THE TEXTURAL ATTRIBUTES OF MINCED FISH PATTIES

被引：11

作者：

ROCKOWER, RK ^{[1
]}

DENG, JC ^{[1
]}

OTWELL, WS ^{[1
]}

CORNELL, JA ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT STAT,GAINESVILLE,FL 32611

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09158.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1048 / 1052

页数：5

共 13 条

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[2]

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[3]

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[4]

Cornell JA, 1981, EXPT MIXTURES DESIGN

[5]

Deng J. C., 1980, In 'Advances in fish science and technology' [see FSTA (1981) 13 6R300]., P218

[6] STABILITY OF FISH SAUSAGE AT LOW-TEMPERATURE STORAGE [J].

HING, FS ;

CAVALETTO, CG ;

YUANGTAN.N .

[7]

King F. J., 1973, Marine Fisheries Review, National Oceanic and Atmospheric Administration, V35, P31

[8]

MARTIN RE, 1976, FOOD TECHNOL-CHICAGO, V30, P64

[9]

Morris E. R., 1973, In 'Molecular structure and function of food carbohydrate'., P125

[10]

ROCKOWER RK, 1982, THESIS U FLORIDA GAI