Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing (Englisch)
- Neue Suche nach: Jia, Ru
- Neue Suche nach: Katano, Toyohiko
- Neue Suche nach: Yoshimoto, Yasushi
- Neue Suche nach: Gao, Yuanpei
- Neue Suche nach: Watanabe, Yuki
- Neue Suche nach: Nakazawa, Naho
- Neue Suche nach: Osako, Kazufumi
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Jia, Ru
- Neue Suche nach: Katano, Toyohiko
- Neue Suche nach: Yoshimoto, Yasushi
- Neue Suche nach: Gao, Yuanpei
- Neue Suche nach: Watanabe, Yuki
- Neue Suche nach: Nakazawa, Naho
- Neue Suche nach: Osako, Kazufumi
- Neue Suche nach: Okazaki, Emiko
In:
Food hydrocolloids
;
81
;
467-473
;
2018
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
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Beteiligte:Jia, Ru ( Autor:in ) / Katano, Toyohiko ( Autor:in ) / Yoshimoto, Yasushi ( Autor:in ) / Gao, Yuanpei ( Autor:in ) / Watanabe, Yuki ( Autor:in ) / Nakazawa, Naho ( Autor:in ) / Osako, Kazufumi ( Autor:in ) / Okazaki, Emiko ( Autor:in )
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Erschienen in:Food hydrocolloids ; 81 ; 467-473
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2018
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Format / Umfang:7 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664.06
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664.06 -
Datenquelle:
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Editorial Board| 2018
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Graphical abstract TOC| 2018