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Strengthening effect of the various natural high polymers on the elasticity of the kamaboko [elastic fish pastes]

1988

Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Fisheries) | Wang, T.T. | Kanoh, S. | Nakayama, T.

AGROVOC Keywords
additif alimentaire aditivos alimentarios albumen d'oeuf carrageenans carrageninas chemicophysical properties corn starch egg albumen fish products food additives gluten maicena productos derivados del pescado proteine vegetale
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume 54 Issue 5 ISSN 0021-5392
Pagination
pp. 841-844
Other Subjects
Texturizing/ agar; Albumina de huevo; Texturation/ gelose; Proteinas vegetales; Carraghenane; Propriete physico-chimique; Plant proteins; Texturizado/ agar-agar; Propiedades fisico-quimicas; Produit a base de poisson; Amidon de mais
Language
English
Note
12 ref.; Summaries (En, Ja)
Type
Summary
1989-08-15
AGRIS AP
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