Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels

Author：

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.7, 2014-08, pp. : 1439-1448

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Instrumental Textural Properties of Mesir Paste Kept at Different Temperatures

By Ergönül Bülent

International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1530-1533

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physiochemical, Pasting, and Thermal Properties of Starch Isolated from Different Barley Cultivars

By Gujral Hardeep Singh

International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1494-1506

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough

International Journal of Food Properties, Vol. 18, Iss. 8, 2015-08 ,pp. : 1801-1816

Taylor & Francis Ltd

Access to resources Recommend Favorite

Evaluation of Textural Properties in Apples of Regional Varieties

By Guine R. P. F.

International Journal of Food Properties, Vol. 14, Iss. 2, 2011-03 ,pp. : 331-338

Taylor & Francis Ltd

Access to resources Recommend Favorite

Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

International Journal of Food Properties, Vol. 18, Iss. 5, 2015-05 ,pp. : 1029-1037

Taylor & Francis Ltd

Access to resources Recommend Favorite