Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating
The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties a...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27080 |