Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs

Journal

Journal of Food Engineering

Journal Volume

44

Journal Issue

4

Pages

199-204

Date Issued

2000

Author(s)

Chung, H.-Y.

DOI

10.1016/S0260-8774(00)00026-1

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-0033894843&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/289003

Type

journal article