Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Article

Abstract: The development of restructured fish products and the application of new food ingredients have been

Palabras claves:

Gilthead sea bream, Konjac gum, Restructured fish products, Sodium carboxymethylcellulose, Transglutaminase

Autores:

Andrés-Bello A., Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus