Effects of Dietary Fibre and Microbial Transglutaminase Addition on the Rheological and Textural Properties of Protein Gels from Different Fish Species

AuthID
 P-002-36Y
3
Author(s)
Ribeiro, B
·
Document Type
Article
Year published
2012
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 113, Issue: 4, Pages: 520-526 (7)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84866412921
Wos: WOS:000310043600003
Source Identifiers
ISSN: 0260-8774
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