1. DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS

DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS

TitleDEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS
Publication TypeJournal Article
Year of Publication2010
AuthorsHUNT, A, GETTY, KJ, PARK, JW
JournalJournal of Food Quality
Volume3347155620637405258643851654823224836123717545450163155
Pagination119 - 136
Date PublishedJan-09-2010
URLhttp://doi.wiley.com/10.1111/j.1745-4557.2010.00303.xhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.2010.00303.x
DOI10.1111/j.1745-4557.2010.00303.x