Effect of setting time on the rheological properties of suwari gels made with squid surimi with added Konjac glucomannan
作者： A. Javier Borderías , Beatriz Herranz , C. A. Tovar
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摘要: Part II: Food, Cosmetics and Pharmaceutical Products. Chap.17 del libro Perspectives in fundamental applied rheology 440 pag; 8 paginas, 3 figuras, tablas
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