Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi
The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of surimi gel were researched. FMS 117, FMS 121, and...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120132 |
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