Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1048-1052
- https://doi.org/10.1111/j.1365-2621.1983.tb09158.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- STABILITY OF FISH SAUSAGE AT LOW TEMPERATURE STORAGEJournal of Food Science, 1972