TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR
- 1 June 1996
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 7 (2), 165-174
- https://doi.org/10.1111/j.1745-4573.1996.tb00594.x
Abstract
No abstract availableKeywords
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