TY - GEN 
AU - Filomena Ambrosio, Annamaria
AU - Quintanilla Carvajal, María Ximena
AU - Puig, Ana
AU - Hernando Hernando, María Isabel
AU - Hernández Carrión, María
AU - Sotelo Díaz, Luz Indira
PY - 2015
SN - 1082-0132
UR - http://hdl.handle.net/10818/27925
AB - Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound...
LA - eng
PB - Food Science and Technology International
KW - Oreochromis niloticus
KW - Pangasius hypothalamus
KW - Fish products
KW - Sodium citrate
KW - Texture
KW - Ultrasound
TI - Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
DO - 10.1177/1082013214568876
ER -