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Journal description
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Details for article 46 of 54 found articles
| Title: |
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing |
| Author: |
Jia, Ru Katano, Toyohiko Yoshimoto, Yasushi Gao, Yuanpei Watanabe, Yuki Nakazawa, Naho Osako, Kazufumi Okazaki, Emiko |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 81 () nr. C pages 467-473 |
| Year: |
2018 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 46 of 54 found articles
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