Browsing by Subject "Gelation"
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(2004)Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of κ-carrageenan (0.5, 1, 2% Cκ) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by ...