EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE-THAWING

Author: TUANKRIANGKRAI SASIKUNYA   BENJAKUL SOOTTAWAT  

Publisher: Blackwell Publishing

ISSN: 1046-0756

Source: Journal of Muscle Foods, Vol.21, Iss.3, 2010-07, pp. : 399-416

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