Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

  1. Iglesias-Otero, M.A.
  2. Borderías, J.
  3. Tovar, C.A.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2010

Volume: 101

Issue: 3

Pages: 281-288

Type: Article

DOI: 10.1016/J.JFOODENG.2010.07.009 GOOGLE SCHOLAR
Data source: Scopus