Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
The influence of adding starch on the elastic properties of fish-meat gel was studied by measuring its compression property and dynamic viscoelasticity. Samples with pregelatinized starch and with and without raw starch were used. Starch samples were used, as well. The results of the compression tes...
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| Veröffentlicht in: | Fisheries science 1999, Vol.65 (6), p.930-936 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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