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Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
1999
Chang Suk Kong
Hiroo Ogawa
Naomichi Iso
Keywords:
Biochemistry
Rheology
Biology
Food science
Starch
gel based
Correction
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