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1 Ergebnisse
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The fabrication and characterisation of surimi gel modified..:
Zhu, Shichen
;
Wei, Chuanshuang
;
Jin, Yan
...
International Journal of Food Science & Technology. 58 (2022) 2 - p. 766-776 , 2022
Link:
https://doi.org/10.1111/ijfs.16228
RT Journal T1 <Title>The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16228&Exemplar=1&LAN=DE A1 Zhu, Shichen A1 Wei, Chuanshuang A1 Jin, Yan A1 Feng, Yuan A1 Yang, Qing A1 Wei, Zhengpeng A1 Liu, Shulai A1 Jia, Shiliang A1 Ding, Yuting A1 Zhou, Xuxia PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 2 SP 766 OP 776 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16228 DO https://doi.org/10.1111/ijfs.16228 SF ELIB - SuUB Bremen
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