Open AccessUse of different additives to improve low quality surimi gelation.
Author(s) -
Deysi Cando,
Corrochano María,
Beatriz Herranz,
Moreno Helena,
Borderías Javier
Publication year - 2014
Publication title -
frontiers in marine science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.558
H-Index - 49
ISSN - 2296-7745
DOI - 10.3389/conf.fmars.2014.02.00169
Subject(s) - food science , cystine , dynamic mechanical analysis , starch , salt (chemistry) , chemistry , sodium salt , dehydration , chemical engineering , materials science , cysteine , organic chemistry , biochemistry , enzyme , inorganic chemistry , engineering , polymer