The effect of whitening agents on the gel-forming ability and whiteness of surimi
Article first published online: 5 JUL 2004
International Journal of Food Science & Technology
Volume 39, Issue 7, pages 773–781, August 2004
How to Cite
Benjakul, S., Visessanguan, W. and Kwalumtharn, Y. (2004), The effect of whitening agents on the gel-forming ability and whiteness of surimi. International Journal of Food Science & Technology, 39: 773–781. doi: 10.1111/j.1365-2621.2004.00843.x
- Issue published online: 5 JUL 2004
- Article first published online: 5 JUL 2004
- (Received 31 July 2002; Accepted in revised form 18 February 2004)
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