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

SHUN-YAO HSUChung, H.-Y.H.-Y.Chung2018-09-102018-09-102000http://www.scopus.com/inward/record.url?eid=2-s2.0-0033894843&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/289003Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballsjournal article10.1016/S0260-8774(00)00026-1