Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

Published 2012 View Full Article

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Title
Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 533-537
Publisher
Elsevier BV
Online
2012-11-17
DOI
10.1016/j.meatsci.2012.11.013

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