Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

  1. Campo-Deaño, L.
  2. Tovar, C.A.
  3. Borderías, J.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2010

Volumen: 97

Número: 4

Pages: 457-464

Type: Article

DOI: 10.1016/J.JFOODENG.2009.11.001 GOOGLE SCHOLAR
La source de données: Scopus