검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties Campo-Deano L, Tovar CA, Borderias J, Fernandez-Martin F Journal of Food Engineering, 107(1), 107, 2011 |
| 2 |
Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods Campo-Deano L, Tovar CA, Borderias J Journal of Food Engineering, 97(4), 457, 2010 |
| 3 |
Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi Iglesias-Otero MA, Borderias J, Tovar CA Journal of Food Engineering, 101(3), 281, 2010 |
| 4 |
Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added Campo-Deano L, Tovar CA, Pombo MJ, Solas MT, Borderias AJ Journal of Food Engineering, 94(1), 26, 2009 |