Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose
スポンサーリンク
概要
- 論文の詳細を見る
- 2006-06-01
著者
関連論文
- Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko
- Thermal stability and denaturation rate of myoglobin from various species of fish
- Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products
- Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko
- Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose
- The Effect of Setting on the Physical Properties of Surimi and Kamaboko under Various Water Content and Chopping Methods