Effect of storage on the gel-forming properties of yam-containing surimi gels
Version of Record online: 20 FEB 2007
International Journal of Food Science & Technology
Volume 42, Issue 5, pages 518–522, May 2007
How to Cite
Chung, Y.-C., Chiang, B.-H., Chen, P.-C., Huang, P.-C. and Hsu, C.-K. (2007), Effect of storage on the gel-forming properties of yam-containing surimi gels. International Journal of Food Science & Technology, 42: 518–522. doi: 10.1111/j.1365-2621.2005.01146.x
- Issue online: 20 FEB 2007
- Version of Record online: 20 FEB 2007
- (Received 22 March 2005; Accepted in revised form 20 October 2005)
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