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Effect of setting time on the rheological properties of suwari gels made with squid surimi with added Konjac glucomannan

AuthorsTovar, C. A.; Herranz, Beatriz ; Borderías, A. Javier
Issue Date2013
PublisherRubio Hernández, Francisco José
CitationPerspectives in fundamental and applied rheology Chap. 17: 189-196
DescriptionPart II: Food, Cosmetics and Pharmaceutical Products. Chap.17 del libro Perspectives in fundamental and applied rheology 440 pag; 8 páginas, 3 figuras, 3 tablas
Appears in Collections:(ICTAN) Libros y partes de libros
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