EFFECT OF FISH PROTEIN, SALT, SUGAR, AND MONOSODIUM GLUTAMATE ON THE GELATINIZATION OF STARCH IN FISH-STARCH MIXTURES
- 1 April 1997
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 21 (2), 161-177
- https://doi.org/10.1111/j.1745-4549.1997.tb00774.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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