Gel strengthening effect of chicken plasma protein in surimi gels

Saroat Rawdkuen. Faculty of Agro-Industry. Dept. of Food Technology; Soottawat Benjakul. Faculty of Agro-Industry. Dept. of Food Technology E-mail:soottawat.b@psu.ac.th; Wonnop Visessanguan. National Center for Genetic Engineering and Biotechnology; Lanier, Tyre C.. Dept. of Food Science

Gel strengthening effect of chicken plasma protein in surimi gels

2005

Saroat Rawdkuen(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) | Soottawat Benjakul(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) E-mail:soottawat.b@psu.ac.th | Wonnop Visessanguan(National Science and Technology Development Agency, Pathum Thani (Thailand). National Center for Genetic Engineering and Biotechnology) | Lanier, Tyre C.(North Calorina State Univ., Raleigh (USA). Dept. of Food Science)

Mots clés AGROVOC

additives blood proteins chemicophysical properties chickens colloids strength surimi

Informations bibliographiques

Pagination

p. 14-15

Langue

anglais

Note

Summary only

Type

Summary; Non-Conventional

Source

16th Prince of Songkla University Annual Research Abstracts 2004, Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Research and Development Office. Research Publication and Technology Transfer Division.- Bangkok (Thailand), 2005.- ISBN 974-9944-04-6.- p. 14-15

Sur AGRIS depuis: 2009-03-15

Format: AGRIS AP

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