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Influence of protein concentration on the properties of crayfish protein isolated gels

 

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Acceso restringido Influence of protein concentration on the properties of crayfish protein isolated gels
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Author: Romero García, Alberto
Cordobés Carmona, Felipe
Guerrero Conejo, Antonio Francisco
Puppo, María Cecilia
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2014
Published in: International Journal of Food Properties, 17, 249-260.
Document type: Article
Abstract: Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate...
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Cite: Romero García, A., Cordobés Carmona, F., Guerrero Conejo, A.F. y Puppo, M.C. (2014). Influence of protein concentration on the properties of crayfish protein isolated gels. International Journal of Food Properties, 17, 249-260.
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URI: https://hdl.handle.net/11441/79996

DOI: 10.1080/10942912.2011.619291

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