Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

  1. Herranz, B.
  2. Tovar, C.A.
  3. Solo-de-Zaldívar, B.
  4. Borderias, A.J.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2012

Alea: 27

Zenbakia: 1

Orrialdeak: 145-153

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2011.08.003 GOOGLE SCHOLAR
Datuen iturria: Scopus