Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi
- Iglesias-Otero, M.A.
- Borderías, J.
- Tovar, C.A.
ISSN: 0260-8774
Année de publication: 2010
Volumen: 101
Número: 3
Pages: 281-288
Type: Article
Revue:
Journal of Food Engineering