Work

Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko

Year: 1994

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-1-4615-2674-2_24

Authors: Hidemasa Miki, Jo Shindo, Jun-Ichi Nishimoto

Institution: Kagoshima University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W112689855

FWCI:

Cites: 3

Cited by: 1

Related to: 10