Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
Author:
Funder
National Natural Science Foundation of China
Agriculture Research System of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference58 articles.
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3. Effect of powder properties on the physicochemical and rheological characteristics of gelation inulin–water systems;Bchir;Colloid & Polymer Science,2019
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