Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Published 2018 View Full Article

Authors

Keywords

Surimi gel, Heating processes, Frozen storage, Water holding capacity, Ice crystal size

Journal

FOOD HYDROCOLLOIDS

Volume 90, Issue -, Pages 254-265

Publisher

Elsevier BV

Online

2018-12-17

DOI

10.1016/j.foodhyd.2018.12.029

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