Suwari and Kamaboko Sardine Gels: Effect of Heat Treatment on Solubility of Networks

• 1 April 1995
• journal article
• research article
• Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
• Vol. 43  (4) , 1002-1010
• https://doi.org/10.1021/jf00052a030

Abstract