doi.org/10.1016/j.foodhyd.2020.106290

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

..., Jianrong Li
61
Food Hydrocolloids12.40
Volume: 112, Pages: 106290 - 106290
Published: Sep 1, 2020
Paper Fields
Paper Details
Title
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
DOI
doi.org/10.1016/j.foodhyd.2020.106290
Published Date
Sep 1, 2020
Journal
Food Hydrocolloids
Volume
112
Pages
106290 - 106290
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