ENHANCING EFFECT OF STARCH ON JELLY STRENGTH OF FISH MEAT JELLY-III
نویسندگان
چکیده
منابع مشابه
Enhancing Effect of Starch on Jelly Strength of Fish Meat Jelly-II. Effect of Amylose and Amylopectin
In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1959
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.25.435