TEXTURAL PROPERTIES AND STRUCTURE OF STARCH-REINFORCED SURIMI GELS AS AFFECTED BY HEAT-SETTING

被引：0
|
作者：
KIM, JM
LEE, CM
HUFNAGEL, LA
机构：
[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881
[2] UNIV RHODE ISL,DEPT MICROBIOL,KINGSTON,RI 02881
来源：
FOOD MICROSTRUCTURE | 1987年 / 6卷 / 01期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：81 / &
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