Effects of additives on the rheological and textural properties of surimi
Surimi is a concentrated myofibrillar protein added with several additives. It has been used by seafood industries as an intermediate product to produce various seafood analogues. Due to the current increase in health awareness, consumer demands healthier and less sweeter surimi. The objective of th...
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University of Birmingham
2018
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.753133 |