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The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko [boiled fish paste]

1985

Iso, N. | Mizuno, H. | Saito, T. | Lin, C.Y. (Tokyo Univ. of Fisheries (Japan)) | Fujita, T. | Nagahisa, E.

AGROVOC Keywords
fish pastes pastas de pescado proteine vegetale rheological properties soja soybeans
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume 51 Issue 3 ISSN 0021-5392
Pagination
pp. 485-488
Other Subjects
Propiedades reologicas; Propriete rheologique; Aditivos alimentarios / albumina de huevo; Vegetable proteins; Food additives / egg albumen; Pate de poisson; Proteinas vegetales; Additif alimentaire / albumen d'oeuf
Language
English
Note
18 ref.; Summaries (En, Ja)
Type
Summary
1986-08-15
AGRIS AP
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